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+ servings

Bacon & Scallop Chowder

The Starving Chef
This soup is definitely hearty, filled with chunks of potatoes, onions and mushrooms but also has a delicate tang found in the wine and lemon juice.
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Soup
Cuisine Fall Foods, Seafood, Soup
Servings 4


  • 16 oz bay scallops
  • 5 slices bacon
  • 4 cups heavy cream
  • 8 oz cream cheese
  • 1 cup water
  • ¼ cup white wine
  • ½ cup onion diced
  • 4 green onions chopped
  • 5 mushrooms chopped
  • ½ cup golden corn
  • 4 small red skinned potatoes chopped
  • cup butter
  • 2 tablespoons lemon juice
  • 1 teaspoon paprika
  • 2 tablespoons thyme
  • salt & pepper to taste


  • Melt two tablespoons of butter in a large soup pan over medium high heat. Add the potatoes and sauté until beginning to brown, then add the onion.
  • When the onion is translucent and just starting to brown, add the mushrooms, corn, and thyme. Stir in the lemon juice and half of the green onions. Season with salt and pepper.
  • Add the white wine to the pan and bring to a rolling bubble for one to two minutes. After most of the wine has evaporated, stir in the cream cheese and a cup of water. Let simmer for ten minutes over medium low heat.
  • While the soup simmers, add the remaining tablespoon of butter to a skillet. Add the scallops in batches and cook until seared golden brown on the top and bottom - about two to three minutes per side. Take care not to overcrowd the pan.
  • When the scallops have finished cooking, remove from the pan and set aside. Sear the bacon in the same pan until crispy.
  • Sprinkle in the paprika and additional salt and/or pepper (as desired) into the soup. Pour in the heavy cream and stir well.
  • Add half of the scallops to the soup, then crumble the bacon, leaving pieces for garnish if desired, and toss into the soup.
  • Spoon the soup into bowls and add the remaining scallops and bacon to the top for garnish. Serve hot and enjoy!
Keyword bacon, scallops, soup
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