14 Delicious Creamy Scallop Chowder Recipes

Just imagine a bowl of warm, creamy scallop chowder on a chilly evening—comfort food at its finest! Whether you’re craving something quick for dinner or looking to impress with seasonal flavors, these 14 delicious recipes are your ticket to a cozy, satisfying meal. Dive into our roundup and discover the perfect scallop chowder to warm your heart and delight your taste buds. Keep reading to find your next favorite dish!

Classic Creamy Scallop Chowder

Today is ‘2025-07-16 07:46:26.458691’, and let’s dive into a bowl of comfort that’s as luxurious as it is laughably easy to make. This Classic Creamy Scallop Chowder is your ticket to seafood heaven, with a creamy base that hugs each scallop like a warm blanket on a chilly evening.

Ingredients

• 1 lb fresh scallops (pat them dry for the best sear)
• 2 tbsp unsalted butter (because flavor is king)
• 1 medium onion, diced (yellow or white, your call)
• 2 cloves garlic, minced (fresh is best, but we won’t tell)
• 2 cups chicken broth (low-sodium lets you control the salt)
• 1 cup heavy cream (go big or go home)
• 2 medium potatoes, diced (peeled or not, it’s your chowder)
• 1 tsp thyme (dried works in a pinch)
• Salt and pepper to taste (start with 1/2 tsp salt, adjust from there)

Instructions

1. In a large pot, melt butter over medium heat until it’s just beginning to foam.
2. Add diced onion and minced garlic, sautéing until translucent, about 5 minutes. Tip: Don’t let the garlic brown or it’ll turn bitter.
3. Pour in chicken broth and heavy cream, stirring to combine. Bring to a gentle simmer.
4. Add diced potatoes and thyme, cooking until potatoes are tender, about 15 minutes. Tip: A fork should slide in easily when they’re done.
5. Season scallops with salt and pepper, then add them to the pot. Cook for 3-4 minutes, just until they’re opaque. Tip: Overcooking scallops makes them rubbery, so keep an eye out.
6. Give it a final taste, adjusting seasoning if necessary, then serve hot.

Get ready to spoon into a chowder that’s creamy, dreamy, and packed with sweet, tender scallops. Serve it with a crusty baguette for dipping, or go all out with a sprinkle of crispy bacon on top for that irresistible crunch.

New England Style Scallop Chowder

Picture this: a creamy, dreamy bowl of New England Style Scallop Chowder that’s so good, it’ll make you forget all about that sweater weather outside. Perfect for when you’re craving something hearty but don’t want to spend all day in the kitchen.

Ingredients

• 1 lb fresh scallops (bay or sea, your choice)
• 4 slices bacon, chopped (because everything’s better with bacon)
• 1 medium onion, diced (yellow or white, no tears please)
• 2 cloves garlic, minced (fresh is best, but we won’t tell)
• 2 cups potatoes, diced (Yukon Gold for creaminess)
• 2 cups fish or chicken stock (homemade if you’re fancy)
• 1 cup heavy cream (or half-and-half for a lighter version)
• 2 tbsp butter (unsalted, so you’re the boss of salt)
• 1 tbsp all-purpose flour (for that perfect thickness)
• 1 tsp thyme (dried or fresh, your call)
• Salt and pepper to taste (because seasoning is key)

Instructions

1. In a large pot over medium heat, cook the chopped bacon until crispy, about 5 minutes. Remove with a slotted spoon and set aside, leaving the drippings in the pot.
2. Add the diced onion to the bacon drippings and sauté until translucent, about 3 minutes. Tip: Stir occasionally to prevent burning.
3. Stir in the minced garlic and cook for another 30 seconds, just until fragrant. Tip: Garlic burns fast, so keep an eye on it.
4. Sprinkle the flour over the onions and garlic, stirring to combine. Cook for 1 minute to remove the raw flour taste.
5. Gradually whisk in the fish or chicken stock, ensuring no lumps remain. Bring to a simmer.
6. Add the diced potatoes and thyme. Simmer until the potatoes are tender, about 10 minutes. Tip: Pierce a potato with a fork to check for doneness.
7. Stir in the heavy cream and butter, then add the scallops. Cook until the scallops are just opaque, about 3-4 minutes. Do not overcook, or they’ll turn rubbery.
8. Season with salt and pepper to taste. Serve hot, garnished with the crispy bacon.

Velvety smooth with chunks of tender scallops and potatoes, this chowder is a hug in a bowl. Serve it with a side of crusty bread for dipping, or go all out with oyster crackers for that authentic New England feel.

Spicy Thai Scallop Chowder

Mmm, imagine diving spoon-first into a bowl of this Spicy Thai Scallop Chowder, where each sip is a bold adventure and every scallop is a tender treasure. It’s like a vacation in a bowl, minus the passport hassle.

Ingredients

• 1 lb fresh scallops (pat them dry for a better sear)
• 2 tbsp coconut oil (or any neutral oil, but coconut adds a nice hint of sweetness)
• 1 cup diced onions (because every great dish starts with onions crying)
• 2 cloves garlic, minced (fresh is best, but we won’t tell if you use pre-minced)
• 1 tbsp red curry paste (adjust to taste, but don’t be shy)
• 1 can (13.5 oz) coconut milk (shake it like a polaroid picture before opening)
• 2 cups chicken broth (homemade or store-bought, no judgment here)
• 1 tbsp fish sauce (it’s the secret umami bomb)
• 1 tbsp lime juice (for that zesty kick)
• 1/2 cup chopped cilantro (because garnish matters)

Instructions

1. Heat coconut oil in a large pot over medium-high heat until shimmering, about 2 minutes.
2. Add scallops to the pot, searing for 2 minutes on each side until golden. Remove and set aside. (Tip: Don’t overcrowd the pot to get that perfect sear.)
3. In the same pot, add onions and garlic, sautéing until soft and fragrant, about 3 minutes.
4. Stir in red curry paste, cooking for 1 minute to awaken the flavors.
5. Pour in coconut milk and chicken broth, bringing the mixture to a gentle boil. (Tip: Keep an eye on it to prevent boiling over.)
6. Reduce heat to low, simmering for 10 minutes to let the flavors marry.
7. Return scallops to the pot, adding fish sauce and lime juice, simmering for another 2 minutes just to heat through. (Tip: Overcooking scallops turns them rubbery, so keep it brief.)
8. Garnish with chopped cilantro before serving.

Hearty yet elegant, this chowder boasts a creamy texture with a spicy kick that dances on the palate. Serve it in hollowed-out bread bowls for an edible presentation that’s as fun as it is delicious.

Garlic Butter Scallop Chowder

Ever find yourself staring into the fridge, dreaming of something that screams ‘fancy’ but whispers ‘easy’ to your soul? Well, buckle up, buttercup, because this Garlic Butter Scallop Chowder is about to take your taste buds on a joyride they won’t forget.

Ingredients

• 1 lb fresh scallops (pat them dry for the best sear)
• 3 tbsp unsalted butter (because salted is just showing off)
• 4 cloves garlic, minced (or more, we don’t judge)
• 1 cup heavy cream (for that luxurious texture)
• 2 cups chicken stock (homemade if you’re feeling extra)
• 1 large potato, diced into 1/2-inch cubes (uniformity is key)
• 1/2 tsp salt (adjust to taste, but don’t be shy)
• 1/4 tsp black pepper (freshly ground, please)
• 2 tbsp olive oil (or any neutral oil you have on hand)

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering, about 2 minutes.
2. Add scallops in a single layer, searing for 2 minutes per side until golden. Remove and set aside. (Tip: Don’t overcrowd the pot, or you’ll steam them instead of searing.)
3. In the same pot, melt butter over medium heat. Add garlic, sautéing for 1 minute until fragrant. (Tip: Keep the heat medium to avoid burning the garlic.)
4. Stir in diced potatoes, salt, and pepper, cooking for 5 minutes until slightly softened.
5. Pour in chicken stock, bringing to a boil. Reduce heat to simmer, cooking for 10 minutes until potatoes are tender. (Tip: A fork should easily pierce the potatoes when they’re ready.)
6. Lower the heat, stir in heavy cream, and return scallops to the pot. Heat through for 2 minutes.

Oh, the creamy dreaminess of this chowder! The scallops are like little pillows of the sea, floating in a garlic butter bath. Serve it with crusty bread for dipping, because let’s be honest, you’re going to want every last drop.

Herbed Scallop and Corn Chowder

Now, let’s dive into a bowl of comfort that’s as breezy as a summer day but packs the sophistication of a gourmet bistro. This herbed scallop and corn chowder is your ticket to impressing your taste buds without breaking a sweat—because who said elegance can’t be easy?

Ingredients

• 1 lb fresh scallops (pat them dry for a better sear)
• 2 cups fresh corn kernels (frozen works in a pinch, but fresh is king)
• 1 cup heavy cream (or half-and-half for a lighter version)
• 2 tbsp unsalted butter (because flavor)
• 1 medium onion, diced (yellow or white, your call)
• 2 cloves garlic, minced (more if you’re garlic-obsessed)
• 1 tsp fresh thyme leaves (dried thyme? Sure, but half the amount)
• 4 cups chicken stock (vegetable stock for the veggie lovers)
• Salt and pepper to taste (start with 1/2 tsp salt, adjust as needed)
• 2 tbsp olive oil (or any neutral oil)

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering, about 2 minutes.
2. Add scallops in a single layer, searing for 2 minutes per side until golden. Remove and set aside. (Tip: Don’t overcrowd the pot to get that perfect sear.)
3. In the same pot, melt butter over medium heat. Add onion and garlic, sautéing until translucent, about 3 minutes.
4. Stir in corn and thyme, cooking for another 2 minutes to let the flavors mingle.
5. Pour in chicken stock, bringing the mixture to a boil. Reduce heat and simmer for 10 minutes. (Tip: Simmering is key to developing depth of flavor.)
6. Add heavy cream, stirring to combine. Let the chowder simmer gently for another 5 minutes. (Tip: Keep the heat low to prevent the cream from separating.)
7. Return scallops to the pot, cooking just until heated through, about 2 minutes. Season with salt and pepper.

Here’s the scoop: this chowder is a creamy dream with pops of sweet corn and tender scallops that’ll make you swoon. Serve it with a crusty baguette for dipping, or go rogue and top it with crispy bacon bits for that extra oomph.

Bacon and Scallop Chowder

Craving something that’s a hug in a bowl but with a fancy twist? Dive into this Bacon and Scallop Chowder, where the sea meets the smoke in a creamy, dreamy concoction that’ll have you questioning why you ever settled for plain old soup.

Ingredients

• 4 slices thick-cut bacon, chopped (because everything’s better with bacon)
• 1 lb sea scallops, patted dry (fresh is best, but frozen works in a pinch)
• 1 medium onion, diced (yellow or white, your call)
• 2 cloves garlic, minced (or more, we don’t judge)
• 2 cups potatoes, diced (Yukon Golds are our go-to)
• 3 cups chicken broth (homemade if you’re fancy, store-bought if you’re human)
• 1 cup heavy cream (or half-and-half for a lighter option)
• 2 tbsp butter (because butter makes everything better)
• 1 tbsp olive oil (or any neutral oil)
• Salt and pepper to taste (adjust to your heart’s content)
• Fresh parsley, chopped (for that Instagram-worthy garnish)

Instructions

1. In a large pot over medium heat, cook the chopped bacon until crispy. Remove with a slotted spoon and set aside, leaving the drippings in the pot.
2. Add the olive oil to the bacon drippings, then sear the scallops for 2 minutes per side until golden. Remove and set aside with the bacon.
3. In the same pot, melt the butter and sauté the onion and garlic until soft, about 5 minutes. Tip: Don’t rush this step; caramelized onions are the secret weapon.
4. Add the diced potatoes and chicken broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
5. Stir in the heavy cream, then return the bacon and scallops to the pot. Simmer for another 5 minutes. Tip: Overcooking scallops turns them rubbery, so keep an eye on the clock.
6. Season with salt and pepper to taste. Tip: Always taste before serving; you can add more salt, but you can’t take it out.
7. Garnish with fresh parsley before serving.

Kick back and savor the creamy texture with pops of smoky bacon and tender scallops. Serve it in a bread bowl for extra carbs, or keep it classy with a side of crusty bread to dunk into that velvety broth.

Potato Leek Scallop Chowder

Just when you thought chowders couldn’t get any cozier, along comes this Potato Leek Scallop Chowder to prove you wrong. It’s like a warm hug in a bowl, with a fancy seafood twist that’ll make your taste buds do a happy dance.

Ingredients

• 2 tbsp unsalted butter (or any neutral oil)
• 2 large leeks, white and light green parts only, thinly sliced (about 2 cups)
• 3 medium Yukon Gold potatoes, diced (about 3 cups)
• 4 cups chicken broth (vegetable broth works too)
• 1 cup heavy cream (half-and-half for a lighter version)
• 1 lb bay scallops, patted dry (sea scallops cut in half work too)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground is best)
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. In a large pot, melt the butter over medium heat until it starts to foam, about 1 minute.
2. Add the sliced leeks, stirring occasionally, until they’re soft and slightly golden, about 5 minutes. Tip: Don’t rush this step; caramelized leeks add depth.
3. Toss in the diced potatoes, stirring to coat them in the buttery leeks, about 1 minute.
4. Pour in the chicken broth, bringing the mixture to a boil. Then, reduce the heat to a simmer, cooking until the potatoes are tender, about 15 minutes. Tip: A fork should slide easily into a potato piece.
5. Stir in the heavy cream, salt, and pepper, warming through for about 2 minutes. Tip: Taste and adjust seasoning now.
6. Gently add the scallops, cooking just until they’re opaque and firm, about 3-4 minutes. Overcooking makes them rubbery.
7. Ladle the chowder into bowls, garnishing with fresh parsley.

This chowder is luxuriously creamy with tender potatoes and sweet, delicate scallops. Serve it with crusty bread for dipping, or go all out with a side of crispy bacon for that irresistible salty crunch.

Smoky Scallop Chowder

Ever had a chowder so good it made you want to write home about it? Well, buckle up, because this Smoky Scallop Chowder is about to take your taste buds on a joyride they won’t forget!

Ingredients

• 1 lb fresh scallops (pat them dry for a better sear)
• 4 slices bacon, chopped (because everything’s better with bacon)
• 1 large onion, diced (yellow or white, your call)
• 2 cloves garlic, minced (more if you’re feeling bold)
• 2 cups potatoes, diced (Yukon Golds are our go-to)
• 3 cups chicken broth (or seafood stock for extra ocean vibes)
• 1 cup heavy cream (because we’re not messing around)
• 1 tsp smoked paprika (the secret smoky weapon)
• Salt and pepper to taste (start with a pinch, adjust as you go)
• 2 tbsp butter (for that rich, velvety finish)
• Fresh parsley, chopped (for a pop of color and freshness)

Instructions

1. In a large pot over medium heat, cook the chopped bacon until crispy, about 5 minutes. Remove with a slotted spoon and set aside, leaving the drippings in the pot.
2. Add the scallops to the pot and sear for 2 minutes per side until golden. Remove and set aside with the bacon. Tip: Don’t overcrowd the pot to get that perfect sear.
3. In the same pot, melt the butter and sauté the onion and garlic until soft, about 3 minutes. Tip: Stir frequently to prevent burning.
4. Add the diced potatoes, chicken broth, and smoked paprika. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
5. Stir in the heavy cream and return the bacon and scallops to the pot. Simmer for another 5 minutes to heat through. Tip: Taste and adjust seasoning with salt and pepper now.
6. Garnish with fresh parsley before serving.

Bold flavors and creamy textures make this chowder a standout. Serve it with crusty bread for dipping, or go all out with a side of crispy garlic bread. Either way, it’s a bowl of comfort that’ll have everyone asking for seconds.

Coconut Milk Scallop Chowder

Get ready to dive spoon-first into a bowl of creamy, dreamy goodness that’ll make your taste buds do a happy dance. This Coconut Milk Scallop Chowder is the ocean’s answer to comfort food, blending the sweetness of scallops with the rich, velvety embrace of coconut milk.

Ingredients

• 1 lb fresh scallops (pat them dry for the perfect sear)
• 2 tbsp coconut oil (or any neutral oil, but coconut adds a nice flavor)
• 1 medium onion, diced (about 1 cup)
• 2 cloves garlic, minced (because garlic is life)
• 1 red bell pepper, diced (for a pop of color and sweetness)
• 1 can (13.5 oz) coconut milk (shake it well before opening)
• 2 cups vegetable broth (or chicken broth for more depth)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground is best)
• 1 tbsp fresh lime juice (for a zesty kick)
• 1/4 cup fresh cilantro, chopped (optional, but highly recommended)

Instructions

1. Heat coconut oil in a large pot over medium-high heat until shimmering, about 1 minute.
2. Add scallops in a single layer, searing for 2 minutes per side until golden. Remove and set aside. (Tip: Don’t overcrowd the pot to get that perfect sear.)
3. In the same pot, add onion and garlic, sautéing for 3 minutes until soft and fragrant.
4. Stir in red bell pepper, cooking for another 2 minutes to soften slightly.
5. Pour in coconut milk and vegetable broth, bringing the mixture to a gentle simmer for 5 minutes.
6. Return scallops to the pot, simmering for an additional 2 minutes to heat through. (Tip: Overcooking scallops makes them rubbery, so keep an eye on the clock.)
7. Season with salt, black pepper, and lime juice, stirring to combine. (Tip: Taste as you go to adjust seasoning to your liking.)
8. Garnish with fresh cilantro before serving.

Absolutely luxurious, this chowder boasts a silky texture with bursts of sweet scallop and a hint of tropical flair from the coconut milk. Serve it in hollowed-out coconut shells for an Instagram-worthy presentation that screams beach vacation, no passport required.

Scallop and Shrimp Chowder

Who knew the ocean’s bounty could cozy up in a bowl so beautifully? Our Scallop and Shrimp Chowder is like a warm hug from the sea, blending the sweet, delicate flavors of scallops and shrimp with creamy, dreamy goodness that’ll have you swooning.

Ingredients

• 1 lb scallops (sea scallops work best, but bay scallops are a cute mini alternative)
• 1 lb shrimp, peeled and deveined (save those shells for stock if you’re feeling fancy)
• 2 tbsp butter (because everything’s better with butter)
• 1 onion, diced (no tears, just flavor)
• 2 cloves garlic, minced (the more, the merrier)
• 2 cups potatoes, diced (Yukon Golds are our go-to for creaminess)
• 4 cups seafood stock (homemade or store-bought, we won’t judge)
• 1 cup heavy cream (for that luxe texture)
• 1 tsp thyme (fresh or dried, but fresh is a game-changer)
• Salt and pepper to taste (because seasoning is key)

Instructions

1. In a large pot, melt butter over medium heat until it’s just beginning to foam. This is your flavor base, so no rushing.
2. Add diced onion and minced garlic, sautéing until they’re soft and fragrant, about 5 minutes. Stir occasionally to prevent any dramatic burning.
3. Toss in the diced potatoes, stirring to coat them in all that buttery, oniony goodness. Cook for another 5 minutes.
4. Pour in the seafood stock, bringing the mixture to a gentle boil. Then, reduce the heat to a simmer and let it cook until the potatoes are tender, about 15 minutes. Tip: A fork should easily pierce the potatoes when they’re ready.
5. Add the scallops and shrimp to the pot, cooking until the shrimp are pink and the scallops are opaque, about 5 minutes. Tip: Overcooking seafood is a culinary crime, so keep an eye on the clock.
6. Stir in the heavy cream and thyme, heating through but not boiling. Season with salt and pepper to taste. Tip: Taste as you go—your future self will thank you.

Unbelievably creamy with chunks of tender seafood and potatoes, this chowder is a spoonful of comfort. Serve it with crusty bread for dipping, or go all out with oyster crackers for that nostalgic touch.

Curried Scallop Chowder

Today’s the day to dive spoon-first into a bowl of Curried Scallop Chowder, where the sea meets the spice in a creamy, dreamy embrace that’ll have you questioning why you ever settled for plain old soup.

Ingredients

• 1 lb fresh scallops (pat them dry for a better sear)
• 2 tbsp butter (or olive oil for a lighter version)
• 1 medium onion, diced (yellow or white works great)
• 2 cloves garlic, minced (because more garlic is always better)
• 1 tbsp curry powder (adjust to taste, but don’t be shy)
• 2 cups chicken broth (vegetable broth for a pescatarian twist)
• 1 cup heavy cream (or half-and-half for less richness)
• 2 medium potatoes, diced (peeled or unpeeled, your call)
• Salt and pepper to taste (start with 1/2 tsp salt)

Instructions

1. In a large pot, melt butter over medium heat until foamy.
2. Add diced onion and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in minced garlic and curry powder, cooking for 1 minute until fragrant.
4. Pour in chicken broth and bring to a simmer, then add diced potatoes. Cook for 10 minutes, or until potatoes are tender.
5. While potatoes cook, season scallops with salt and pepper. In a separate pan, sear scallops over high heat for 1-2 minutes per side until golden. Remove and set aside.
6. Once potatoes are tender, reduce heat to low and stir in heavy cream.
7. Add seared scallops to the pot, simmering gently for 2 minutes to warm through.
8. Season with additional salt and pepper if needed, then serve hot.

Zesty and creamy with a kick, this chowder is a cozy hug in a bowl. Serve it with crusty bread for dipping or top with fresh cilantro for a pop of color and freshness.

Scallop Chowder with Saffron

Feast your eyes and prepare your taste buds for a dish that’s as luxurious as it is comforting—our scallop chowder with a golden hint of saffron is the culinary equivalent of a warm hug on a chilly evening. Perfect for impressing dinner guests or treating yourself to a little midweek indulgence, this chowder is a creamy, dreamy delight that’s surprisingly simple to whip up.

Ingredients

• 1 lb fresh scallops (pat them dry for a better sear)
• 2 tbsp unsalted butter (or olive oil for a lighter version)
• 1 medium onion, diced (about 1 cup)
• 2 cloves garlic, minced (more if you’re a garlic fiend)
• 2 cups fish or vegetable stock (homemade if you’re feeling fancy)
• 1 cup heavy cream (half-and-half works in a pinch)
• 1 pinch saffron threads (soak in 1 tbsp warm water to unleash their magic)
• Salt and pepper to taste (don’t be shy)
• 1 tbsp fresh parsley, chopped (for that pop of color and freshness)

Instructions

1. In a large pot, melt the butter over medium heat until it’s just beginning to foam.
2. Add the diced onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook for another minute until fragrant—your kitchen should smell amazing by now.
4. Pour in the fish or vegetable stock and bring the mixture to a gentle simmer, letting the flavors meld for about 10 minutes.
5. While the broth simmers, soak the saffron threads in warm water to help release their vibrant color and aroma.
6. Add the heavy cream and soaked saffron (including the water) to the pot, stirring to combine. Let the chowder simmer for another 5 minutes to thicken slightly.
7. Season the scallops with salt and pepper, then gently place them into the chowder. Cook for about 3-4 minutes, or until the scallops are just opaque—overcooking is the enemy of tenderness.
8. Garnish with fresh parsley before serving, because we eat with our eyes first.

Just like that, you’ve got a bowl of creamy, saffron-kissed chowder with scallops that are tender enough to melt in your mouth. Serve it with crusty bread for dipping, or go all out with a side of garlic knots for a truly decadent experience.

Light and Healthy Scallop Chowder

Picture this: a bowl of chowder so light it practically floats, yet packed with the rich, buttery goodness of scallops that’ll make your taste buds do a happy dance. Perfect for those days when you’re craving comfort food without the guilt!

Ingredients

• 1 lb fresh scallops (pat them dry for a better sear)
• 2 tbsp olive oil (or any neutral oil you have on hand)
• 1 cup diced onions (because everything good starts with onions)
• 2 cloves garlic, minced (adjust to taste, but let’s be real, is there such a thing as too much garlic?)
• 2 cups low-sodium chicken broth (vegetable broth works too for a pescatarian twist)
• 1 cup diced potatoes (keep them small for quicker cooking)
• 1/2 cup heavy cream (or coconut milk for a dairy-free version)
• Salt and pepper to taste (but don’t be shy, season well)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add scallops to the pot, searing for 2 minutes on each side until golden. Remove and set aside. (Tip: Don’t overcrowd the pot to get that perfect sear.)
3. In the same pot, add onions and garlic, sautéing until translucent, about 3 minutes. (Tip: This builds flavor, so don’t rush it.)
4. Pour in chicken broth and add potatoes, bringing to a boil. Then reduce heat and simmer until potatoes are tender, about 10 minutes.
5. Stir in heavy cream and return scallops to the pot, heating through for another 2 minutes. (Tip: Add the scallops last to keep them tender.)
6. Season with salt and pepper, then serve hot.

Buttery scallops meet creamy, dreamy broth in this chowder that’s surprisingly light. Serve it with a sprinkle of fresh herbs or a side of crusty bread to soak up every last drop. Because let’s face it, no one likes to leave good chowder behind.

Scallop Chowder with Crispy Prosciutto

Now, who said elegance can’t be cozy? Dive spoon-first into our Scallop Chowder with Crispy Prosciutto, where luxury meets comfort in a bowl that’s as fun to make as it is to devour.

Ingredients

• 1 lb fresh scallops (pat dry for the perfect sear)
• 4 slices prosciutto (because everything’s better with a crispy hat)
• 2 tbsp butter (or olive oil for a lighter touch)
• 1 medium onion, diced (the unsung hero of flavor)
• 2 cloves garlic, minced (measure with your heart)
• 2 cups chicken stock (homemade or store-bought, no judgment here)
• 1 cup heavy cream (for that silky, dreamy texture)
• 1 lb potatoes, diced (Yukon Golds are our go-to)
• 1 tsp thyme (fresh or dried, both bring the magic)
• Salt and pepper (to taste, but don’t be shy)

Instructions

1. Preheat your oven to 400°F. Lay the prosciutto slices on a baking sheet and bake for 10-12 minutes until crispy. Set aside.
2. In a large pot, melt butter over medium heat. Add onions and garlic, sautéing until translucent, about 5 minutes.
3. Add diced potatoes and thyme to the pot, stirring to coat in the buttery goodness. Pour in chicken stock and bring to a simmer. Cook until potatoes are tender, about 15 minutes.
4. While the potatoes cook, heat a skillet over high heat. Season scallops with salt and pepper, then sear for 2 minutes per side until golden. Remove from heat.
5. Once potatoes are tender, stir in heavy cream and season the chowder to taste. Gently fold in seared scallops.
6. Crumble the crispy prosciutto over the top before serving. Tip: For an extra touch of luxury, drizzle with truffle oil.

Get ready to swoon over the creamy chowder, tender scallops, and the crunch of prosciutto. Serve it with a side of crusty bread to sop up every last drop, because trust us, you’ll want to.

Conclusion

Craving something cozy and comforting? Our roundup of 14 Delicious Creamy Scallop Chowder Recipes offers a treasure trove of flavors to warm your heart and home. Whether you’re a seasoned chef or a kitchen newbie, there’s a recipe here to delight your taste buds. Don’t forget to try them out, share your favorites in the comments, and pin your top picks on Pinterest. Happy cooking!