Hard

Chef John's Bay Scallop Chowder

Name: Chef John's Bay Scallop Chowder
Prep time: 38 min
Cook time: 100 min
Total time: 138 min
Yield: 4 servings
Ingredients: 2 teaspoons olive oil; 2 slices bacon , cut into small pieces; 0.5 yellows onion , diced; 1 rib celery , diced; 2 cloves garlic , minced; 1 , 8 ounce; 1 cup low-sodium chicken broth; 1 cup cubed Yukon Gold potatoes; 1 pinch cayenne pepper , or to taste; freshly ground black pepper to taste; 0.5 cups heavy whipping cream; 1 red Fresno chile pepper , diced; 1 teaspoon lemon zest; salt to taste; 1 pound bay scallops; 1 tablespoon chopped fresh tarragon

Total Time

2h 18m

38m prep · 100m cook

Servings

4 people

Rating

—

Difficulty

Hard

2 views

🌾 Gluten-Free 🥜 Nut-Free

Every once in a while I make a dish that no matter how great it tastes, I just can't get past how it looks, and that was the case with this very easy, incredibly delicious scallop chowder. If you do make it, and want a thicker, more traditional chowder base, simply mash some of your potatoes into the mixture.

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Ingredients

2 teaspoons olive oil
2 slices bacon , cut into small pieces
0.5 yellows onion , diced
1 rib celery , diced
2 cloves garlic , minced
1 , 8 ounce
1 cup low-sodium chicken broth
1 cup cubed Yukon Gold potatoes
1 pinch cayenne pepper , or to taste
freshly ground black pepper to taste
0.5 cups heavy whipping cream
1 red Fresno chile pepper , diced
1 teaspoon lemon zest
salt to taste
1 pound bay scallops
1 tablespoon chopped fresh tarragon

Instructions

1

Heat olive oil in a skillet over medium heat; cook and stir until fat renders and bacon is slightly browned, 3 to 5 minutes. Add onion to bacon; cook and stir until soft and translucent, 3 to 5 minutes. Stir celery and garlic into onion mixture, cook until fragrant, 1 minute.
2

Pour clam juice, chicken broth, potato, cayenne pepper, and black pepper into bacon mixture; bring to a simmer, reduce heat to medium low, and cook until potatoes are almost tender, 12 to 15 minutes. Stir cream and chile pepper into potato mixture; bring to a simmer and cook until potatoes are completely tender and chowder flavors combine, about 5 minutes. Season with lemon zest and salt.
3

Stir scallops into chowder and cook over medium heat until scallops are tender and white, 1 to 3 minutes. Remove from heat; stir in tarragon.