Scallop and Bacon Chowder: A Culinary Hug in a Bowl

There’s something undeniably comforting about a creamy chowder, especially when the chill of autumn starts to creep in. I remember my grandmother making a similar soup every year after our first trip to the pumpkin patch. The salty bacon, sweet corn, and tender scallops swimming in a rich, velvety broth—it was pure magic. That memory, that feeling of warmth and contentment, is what I try to recreate every time I make this scallop and bacon chowder. It’s a dish that nourishes the body and soul, a true culinary hug.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 8
• Dietary Type: Pescatarian

Ingredients

• 8 ounces bacon, chopped
• 2 leeks, thinly sliced
• 3 cloves garlic, chopped
• 1 teaspoon thyme
• 2 cups corn (fresh, frozen, or canned)
• 1 1/2 lbs russet potatoes, diced
• 3 (8 ounce) bottles clam juice
• 1 cup heavy cream
• 1 lb bay scallops
• Salt, to taste
• Pepper, to taste

Equipment Needed

• Heavy-bottomed pot or Dutch oven
• Measuring cups and spoons
• Cutting board
• Knife
• Paper towels
• Wooden spoon or spatula

Instructions

1. In a heavy-bottomed pot or Dutch oven over medium heat, cook the bacon until crisp. This will render out the fat, which we’ll use to build flavor in the chowder. Remove the cooked bacon from the pot and set it aside on paper towels to drain. Reserve the rendered bacon fat in the pot.

2. Add the thinly sliced leeks to the pot with the reserved bacon fat. Sauté the leeks over medium heat until they are softened and translucent, about 5-7 minutes. Be careful not to brown them too much, as this can impart a bitter flavor.

3. Add the chopped garlic and thyme to the pot with the softened leeks. Sauté for another minute, until the garlic is fragrant. Watch carefully to avoid burning the garlic.

4. Add the corn (fresh, frozen, or canned), diced potatoes, clam juice, and heavy cream to the pot. Stir well to combine all the ingredients.

5. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to a simmer and cook for 10-15 minutes, or until the potatoes are tender. You can test the doneness of the potatoes by inserting a fork or knife into a piece; it should easily pierce through.

6. Gently add the bay scallops and the cooked bacon to the chowder. Simmer for another 3-5 minutes, or until the scallops are cooked through. Scallops cook very quickly, so be careful not to overcook them, as they will become rubbery. They are done when they turn opaque and are firm to the touch.

7. Season the chowder with salt and pepper to taste. Be mindful of the salt, as the bacon and clam juice already contain sodium. Taste as you go, and adjust the seasoning accordingly.

8. Serve immediately and enjoy!

Expert Tips & Tricks

• For a thicker chowder, you can mash some of the potatoes against the side of the pot before adding the scallops. This will release their starch and thicken the broth.
• If you don’t have leeks on hand, you can substitute with yellow onions or shallots.
• To add a touch of smokiness, use smoked bacon.
• If you want to make the chowder ahead of time, you can prepare it up to the point of adding the scallops and bacon. Then, just before serving, add the scallops and bacon and simmer until the scallops are cooked through.
• To prevent the heavy cream from curdling, do not boil the chowder vigorously after adding it. Keep the heat low and simmer gently.
• For an extra layer of flavour, consider adding a splash of dry sherry or white wine to the pot when sautéing the leeks and garlic.
• If you prefer a smoother texture, use an immersion blender to partially blend the chowder before adding the scallops. Be careful not to over-blend, or it will become gluey.

Serving & Storage Suggestions

This scallop and bacon chowder is delicious served on its own, or with a side of crusty bread for dipping. Garnish with a sprinkle of fresh parsley or chives for a pop of color. Leftover chowder can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the chowder over low heat on the stovetop, stirring occasionally. Avoid boiling, as this can cause the cream to curdle. You can also reheat it in the microwave in 1-minute intervals, stirring in between. While you can freeze the chowder, the texture may change slightly upon thawing due to the cream.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	448.5 kcal	N/A
Calories from Fat	225 g	50%
Total Fat	25.1 g	38%
Saturated Fat	11.3 g	56%
Cholesterol	78.8 mg	26%
Sodium	663.6 mg	27%
Total Carbohydrate	40.4 g	13%
Dietary Fiber	3.8 g	15%
Sugars	5.7 g	N/A
Protein	17.4 g	34%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Dairy-Free: Substitute the heavy cream with coconut cream for a dairy-free version. Note that this will impart a slightly coconutty flavor.
• Gluten-Free: This recipe is naturally gluten-free, but be sure to check the label of your bacon to ensure it doesn’t contain any gluten-containing additives.
• Vegetarian: While this recipe traditionally includes bacon and scallops, you can create a vegetarian version by omitting the bacon and scallops, and adding other vegetables such as carrots, celery, or bell peppers.
• Spicy: Add a pinch of red pepper flakes to the chowder for a touch of heat.
• Seafood Medley: Replace the bay scallops with a mix of other seafood, such as shrimp, clams, or mussels. Just be sure to adjust the cooking time accordingly, as different types of seafood cook at different rates.

FAQs (Frequently Asked Questions)

Q: Can I use frozen scallops in this recipe?
A: Yes, you can use frozen scallops. Just be sure to thaw them completely before adding them to the chowder. Pat them dry with paper towels to remove any excess moisture.

Q: Can I make this chowder in a slow cooker?
A: Yes, you can adapt this recipe for a slow cooker. Sauté the bacon, leeks, garlic, and thyme in a skillet as directed, then transfer them to the slow cooker along with the corn, potatoes, clam juice, and cream. Cook on low for 6-8 hours, or on high for 3-4 hours, until the potatoes are tender. Add the scallops and cook for another 30 minutes, or until they are cooked through.

Q: How do I prevent the potatoes from becoming mushy?
A: To prevent the potatoes from becoming mushy, use a waxy variety like Yukon Gold, which holds its shape better than russet potatoes. Also, avoid overcooking the chowder.

Q: Can I add other vegetables to this chowder?
A: Absolutely! Feel free to add other vegetables such as carrots, celery, or bell peppers to the chowder. Just add them to the pot along with the leeks and garlic, and sauté until they are softened.

Q: Is it possible to add cheese to this chowder?
A: Yes, adding cheese can enhance the flavour. Stir in about a cup of shredded cheddar or Monterey Jack cheese just before serving.

Final Thoughts

I hope you’ll give this scallop and bacon chowder a try. It’s a simple, comforting, and delicious dish that’s perfect for any occasion. Whether you’re looking for a cozy weeknight meal or a crowd-pleasing appetizer, this chowder is sure to be a hit. Don’t be afraid to experiment with different variations and substitutions to make it your own. And most importantly, enjoy the process of cooking and sharing this delicious soup with your loved ones. Let me know what you think, and feel free to share your own tips and tricks in the comments below!