Chef John’s Creamy Bay Scallop Chowder

1. 1

   Heat olive oil in a skillet over medium heat; cook and stir until the fat renders and the bacon is slightly browned.

2. 2

   Add the onion to the bacon; cook and stir until soft and translucent.

3. 3

   Stir the celery and garlic into the onion mixture and cook until fragrant.

4. 4

   Pour the clam juice, chicken broth, potato, cayenne pepper, and black pepper into the bacon mixture; bring to a simmer, reduce the heat to medium-low, and cook until the potatoes are almost tender.

5. 5

   Stir the cream and chile pepper into the potato mixture; bring to a simmer and cook until the potatoes are completely tender and the chowder flavors come together.

6. 6

   Season with lemon zest and salt.

7. 7

   Stir the scallops into the chowder and cook over medium heat until the scallops are tender and white.

8. 8

   Remove from the heat; stir in the tarragon.

• Calories 288.56 kcal Moderate
• Protein 28.19 g Good Source
• Carbs 16.79 g Moderate
• Total Fat 14.55 g Moderate
• Saturated Fat 6.87 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 72.28 mg High
• Sodium 1077.18 mg High
• Fiber 3.59 g Moderate
• Sugar 3.19 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 161.19 mg Moderate
• Iron 4.33 mg Good Source
• Potassium 639.19 mg Moderate
• Vitamin A 68.44 mcg_rae Low Source
• Vitamin C 12.8 mg Moderate
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Shellfish 🦐
• Milk 🥛
• Celery
• Garlic 🧄
• Onions 🧅