Scallop Chowder with Bacon

A rich and creamy chowder featuring tender sea scallops, crispy bacon, potatoes, and mixed vegetables in a milk-based broth. This hearty soup combines the sweetness of scallops with the smoky flavor of bacon.

4 servings

10 min

Published October 4, 2025

Ingredients

•4 slices bacon slices, chopped
•1 cup frozen chopped onions
•1 large large boiling potato, peeled and cut into 1/4-inch pieces
•1 tablespoon all-purpose flour
•2 cups whole milk
•1 package frozen mixed vegetables
•1 sprig fresh thyme
•½ teaspoon salt
•¼ teaspoon black pepper
•1 lb sea scallops
•tough muscles removed if attached

Cooking Instructions

1.
Cook chopped bacon in a 2-quart heavy saucepan over moderately high heat, stirring occasionally, until crisp, about 2 minutes. Transfer bacon with a slotted spoon to paper towels to drain.
2 min
2.
Add onions and potato to fat in pan and cook over moderately high heat, stirring frequently, until onions are thawed, about 1 minute, then sprinkle in flour and cook, stirring, 1 minute. Slowly whisk in milk and bring to a boil, whisking constantly. Add vegetables, thyme, salt, and pepper and simmer, uncovered, stirring occasionally, 3 minutes.
5 min
3.
Cut scallops in half (or quarters if large) and add to soup, then simmer just until scallops are cooked through, about 3 minutes. Discard thyme sprig (if using), then season soup with salt and sprinkle with bacon.
3 min

Ingredients

•4 slices bacon slices, chopped

•1 cup frozen chopped onions

•1 large large boiling potato, peeled and cut into 1/4-inch pieces

•1 tablespoon all-purpose flour

•2 cups whole milk

•1 package frozen mixed vegetables

•1 sprig fresh thyme

•½ teaspoon salt

•¼ teaspoon black pepper

•1 lb sea scallops

•tough muscles removed if attached

Cooking Instructions

Cook chopped bacon in a 2-quart heavy saucepan over moderately high heat, stirring occasionally, until crisp, about 2 minutes. Transfer bacon with a slotted spoon to paper towels to drain.

2 min

Add onions and potato to fat in pan and cook over moderately high heat, stirring frequently, until onions are thawed, about 1 minute, then sprinkle in flour and cook, stirring, 1 minute. Slowly whisk in milk and bring to a boil, whisking constantly. Add vegetables, thyme, salt, and pepper and simmer, uncovered, stirring occasionally, 3 minutes.

5 min

Cut scallops in half (or quarters if large) and add to soup, then simmer just until scallops are cooked through, about 3 minutes. Discard thyme sprig (if using), then season soup with salt and sprinkle with bacon.

3 min