Scallop Chowder with Bacon

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

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This creamy scallop chowder with bacon is a sophisticated yet simple seafood dish that brings a touch of coastal luxury to your kitchen. The combination of sweet, tender sea scallops and salty, crispy bacon creates a wonderful depth of flavour, while the potatoes and mixed vegetables ensure a satisfyingly thick texture. Infused with fresh thyme and simmered in whole milk, every spoonful offers a delicate balance of savoury and aromatic notes that make it a perfect choice for a quick lunch or an elegant starter.

As a high-protein meal, this nourishing soup is both filling and nutritious, providing a wholesome option for those seeking a protein-rich diet without compromising on taste. Using frozen vegetables and onions minimises preparation time, allowing you to whip up this homemade classic in less than twenty minutes. Serve it steaming hot in deep bowls with a side of crusty bread to soak up the delicious, creamy broth.

Ingredients for Scallop Chowder with Bacon

4 bacon slices, chopped
240ml frozen chopped onions
1 large boiling potato, peeled and cut into 1/4-inch pieces
1 matsked vetemjöl
475 ml helmjölk
1 (275g) package frozen mixed vegetables
1 sprig fresh thyme or 1/4 teaspoons dried thyme, crumbled
1/2 teskedar salt
1/4 teskedar svartpeppar
450g sea scallops, tough muscles removed if attached

How to make Scallop Chowder with Bacon

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.

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.

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.

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