Chef John’s Bay Scallop Chowder Recipe for Ultimate Comfort Food

Chef John’s Bay Scallop Chowder is a soul-warming dish that envelops your senses in its creamy embrace. Imagine sitting in a cozy corner, the aroma of smoky bacon mingling with the salty scent of fresh clams, as this rich chowder dances in your bowl, beckoning you to take that first delicious spoonful.

This dish isn’t just food; it’s nostalgia wrapped in comfort. Picture family gatherings during chilly evenings, the laughter echoing around the table, each bowl filled with the hearty goodness of scallops, potatoes, and a hint of spice. Chef John’s Bay Scallop Chowder is the ultimate remedy for a long day, perfect for both cozy nights in or impressing guests at your next dinner party.

Ingredients for Chef John’s Bay Scallop Chowder

Here’s what you’ll need to make this delicious Chef John’s Bay Scallop Chowder:

3 tablespoons unsalted butter – for sautéing the base and developing rich flavors.
2 ounces thickly sliced smoked bacon, finely chopped – adds depth with its smoky goodness.
1 large onion, finely chopped – brings sweetness and aroma to the chowder.
1 large garlic clove, minced – enhances the flavor with a fragrant punch.
1/2 teaspoon crushed red pepper – introduces a subtle kick of heat.
6 cups bottled clam broth – the foundation for that briny essence.
6 cups chicken stock or canned low-sodium broth – creates a rich and savory base.
Bouquet garni: 2 bay leaves, 5 fresh parsley sprigs, 3 fresh thyme sprigs, and 8 black peppercorns wrapped in cheesecloth – infuses herbal freshness.
1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/4-inch dice – offers heartiness and texture.
2 1/4 cups heavy cream – contributes to the chowder’s luxurious creaminess.
2 tablespoons cornstarch – for thickening the chowder to the perfect consistency.
2 large leeks – sliced to add refinement and mild sweetness.
1 1/2 pounds bay scallops, membranes removed – the star of the dish, bringing a sweet, delicate flavor.
Salt and freshly ground black pepper – to season and elevate all flavors.
1/4 cup finely chopped fresh chives – for a fresh, vibrant garnish.

How to Make Chef John’s Bay Scallop Chowder

Follow these simple steps to prepare this delicious Chef John’s Bay Scallop Chowder:

Step 1: Sauté the Base
Melt the butter in a large enameled cast-iron casserole over moderate heat. Add the bacon and cook, stirring frequently until lightly browned. Follow with the chopped onion, cooking until softened, around seven minutes. Stir in the minced garlic and crushed red pepper, cooking until the garlic is fragrant.

Step 2: Add the Broth
Pour in the clam broth, chicken stock, and carefully add the bouquet garni. Bring the mixture to a boil over high heat and then lower to a simmer. Let it cook uncovered for about twenty minutes, allowing the flavors to marry beautifully.

Step 3: Potato Perfection
Add the diced Yukon Gold potatoes to the simmering broth. Cook over moderately high heat for about ten minutes, or until the potatoes are just tender. Be sure to remove the bouquet garni during this step, and discard it like last year’s fruitcake.

Step 4: Creamy Thickening
In a medium bowl, whisk together 1/4 cup of the heavy cream and the cornstarch until smooth. Slowly whisk in the remaining two cups of heavy cream, then blend this mixture into the soup. Bring back to a gentle boil to thicken things up nicely, before adding the sliced leeks. Cook for another four minutes, just until they are tender.

Step 5: Scallop Sensation
Stir in the bay scallops and let them cook over moderate heat for just two to three minutes, until opaque throughout. It’s essential not to let the chowder boil at this stage—think of these tender scallops as your cooking “delicates.”

Step 6: Final Touches and Serve
Season the chowder with salt and freshly ground black pepper to taste. Ladle the warm chowder into bowls and garnish with an elegant sprinkle of chopped chives. Serve this cozy dish immediately for the best flavor experience.

This Chef John’s Bay Scallop Chowder is sure to be a hit at the dinner table! Whether you’re warming up on a chilly evening or impressing friends with your culinary skills, this chowder delivers comfort and joy served in every spoonful. So grab a big bowl, put on your favorite cozy sweater, and dig in—your taste buds will thank you.

Perfecting Chef John’s Bay Scallop Chowder Cooking Process

Start by cooking the bacon until crispy, then sauté the onions and garlic for a rich base. Add the clam broth and chicken stock next, followed by potatoes. Finish by incorporating the cream, leeks, and scallops, ensuring delicate cooking for optimal flavors.

Add Your Touch to Chef John’s Bay Scallop Chowder

Feel free to swap out bay scallops for shrimp or even crab for a delightful twist. Experiment with seasonings like Old Bay or add a splash of white wine for an extra layer of flavor. Fresh herbs like dill can also provide a refreshing touch.

Storing & Reheating Chef John’s Bay Scallop Chowder

Store any leftovers in an airtight container in the refrigerator for up to three days. When reheating, warm gently on the stovetop to prevent the scallops from becoming tough. Avoid boiling to maintain the chowder’s creamy texture.

Sharing this chowder recipe at our family gatherings has always been a hit, with my aunt’s eyes lighting up every time I bring it to the table. It’s become our go-to comfort food that brings everyone together.

FAQs About Chef John’s Bay Scallop Chowder

What is Chef John’s Bay Scallop Chowder?

Chef John’s Bay Scallop Chowder is a rich and creamy soup that perfectly combines tender scallops, hearty potatoes, and flavorful herbs in a delightful clam broth. This chowder features a comforting blend of ingredients like smoked bacon, fresh leeks, and a base of heavy cream that gives it a luxurious texture. It’s an ideal dish for chilly evenings and makes for a fantastic crowd-pleaser at family gatherings or casual dinners. This chowder transforms simple ingredients into a gourmet experience that will impress your guests.

How long does it take to make Chef John’s Bay Scallop Chowder?

Making Chef John’s Bay Scallop Chowder typically takes about 50 minutes of active cooking time. This includes sautéing your ingredients, simmering the broth, and cooking the scallops to perfection. While the chowder comes together fairly quickly, it’s essential to give it a few extra moments for the flavors to mingle beautifully. This dish’s layered flavors ensure each bowl is brimming with comfort and warmth, making every minute spent in the kitchen worthwhile.

Can I make Chef John’s Bay Scallop Chowder in advance?

Absolutely! Chef John’s Bay Scallop Chowder can be made in advance and stored in an airtight container in the refrigerator for up to three days. To keep the scallops tender, gently reheat the chowder over low heat on the stovetop, avoiding a vigorous boil. This gives the flavors time to meld further, often making the chowder taste even better than when it was freshly made. It’s the perfect dish for meal prep or ensuring you have a delicious dinner ready to go after a long day.

What can I substitute for scallops in Chef John’s Bay Scallop Chowder?

If you’re looking to switch things up, shrimp, crab, or even diced fish can be delicious substitutes for scallops in Chef John’s Bay Scallop Chowder. Each of these seafood options brings its own unique flavor, adding a delightful twist to the traditional chowder. For a vegetarian version, you might consider incorporating hearty vegetables or plant-based seafood alternatives that complement the chowder’s creamy base and savory ingredients beautifully.

Conclusion for Chef John’s Bay Scallop Chowder

Chef John’s Bay Scallop Chowder is the ultimate comfort food that combines rich flavors and tender seafood. With its creamy consistency, tender potatoes, and smoky bacon, this chowder delivers a blend of tastes that warms your heart and soul. Perfect for family gatherings or cozy dinners at home, Chef John’s Bay Scallop Chowder will quickly become a favorite addition to your recipe collection. Make it your own by experimenting with different seafood or adding fresh herbs to elevate the dish. Enjoy the delightful experience of this delectable chowder!

Chef John’s Bay Scallop Chowder

Delight in Chef John’s Bay Scallop Chowder, a creamy and comforting soup that is perfect for family gatherings and chilly evenings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 6 servings

Course: Dinner Recipes

Cuisine: American

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 3 tablespoons unsalted butter
• 2 ounces thickly sliced smoked bacon, finely chopped
• 1 large onion, finely chopped
• 1 large garlic clove, minced
• 1/2 teaspoon crushed red pepper
• 6 cups bottled clam broth
• 6 cups chicken stock or canned low-sodium broth
• Bouquet garni made with 2 bay leaves, 5 fresh parsley sprigs, 3 fresh thyme sprigs and 8 black peppercorns, wrapped in cheesecloth
• 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/4-inch dice
• 2 1/4 cups heavy cream
• 2 tablespoons cornstarch
• 2 large leeks, white and tender green, halved lengthwise and sliced crosswise 1/8 inch thick
• 1 1/2 pounds bay scallops, membranes removed
• Salt and freshly ground black pepper
• 1/4 cup finely chopped fresh chives

Equipment

• large enameled cast-iron casserole

Method

 

1. Melt the butter in a large enameled cast-iron casserole. Add the bacon and cook over moderately high heat, stirring, until lightly browned, about 2 minutes. Add the onion and cook, stirring occasionally, until softened, about 7 minutes. Stir in the garlic and crushed red pepper and cook, stirring, until the garlic is fragrant, about 2 minutes.
2. Add the clam broth, chicken stock and bouquet garni to the casserole and bring to a boil over high heat. Lower the heat to moderately high heat and simmer uncovered for 20 minutes.
3. Add the diced potatoes to the soup and cook over moderately high heat until just tender, about 10 minutes. Discard the bouquet garni.
4. In a medium bowl, whisk 1/4 cup of the heavy cream with the cornstarch until smooth. Whisk in the remaining 2 cups cream, then whisk the mixture into the soup. Bring the soup to a boil over moderately high heat. Add the leeks and cook until just tender, about 4 minutes.
5. Stir the scallops into the chowder and cook over moderate heat just until opaque throughout, 2 to 3 minutes; don't let the soup boil. Season with salt and pepper. Ladle the chowder into a tureen or individual bowls. Garnish with the chopped chives and serve at once.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 30gProtein: 20gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 100mgIron: 2mg

Notes

This chowder is versatile; feel free to swap scallops for shrimp or crab. Experiment with seasonings for added flavor.

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