Creamy Dreamy Scallop and Shrimp Chowder: A Seafood Lover’s Delight

Is there anything more comforting than a warm, creamy bowl of chowder on a chilly day? This Scallop and Shrimp Chowder recipe elevates the classic chowder experience with the delicate sweetness of scallops and the satisfying bite of shrimp. Forget the canned soup aisle – this homemade version is packed with fresh ingredients, layers of flavor, and a luxurious texture that will have you coming back for more. This isn’t just a meal; it’s an experience, a hug in a bowl, a taste of the sea brought right to your kitchen. Get ready to impress your family and friends with this surprisingly easy-to-make masterpiece!

Why This Scallop and Shrimp Chowder is Special

There are countless chowder recipes out there, but this one stands out for several reasons:

• Fresh, High-Quality Ingredients: We’re not skimping on flavor here. Using fresh scallops and shrimp makes a world of difference in the final taste.
• Creamy Without Being Heavy: This chowder achieves its creamy texture through a clever combination of potatoes, corn, and a touch of cream, avoiding the cloying heaviness of some traditional chowders.
• Balanced Flavors: The sweetness of the scallops and shrimp is balanced by savory vegetables, aromatic herbs, and a hint of smokiness from bacon (optional, but highly recommended!).
• Easy to Customize: This recipe is a great base, allowing you to adjust the ingredients to your liking. Want more vegetables? Go for it! Prefer different herbs? Experiment!
• Relatively Quick to Make: Despite its impressive flavor, this chowder can be on your table in about an hour.

Ingredients You’ll Need

Here’s a complete list of everything you’ll need to create this delectable chowder:

• Seafood:
  • 1 pound sea scallops: Look for dry-packed scallops for the best flavor and texture. Pat them dry before cooking to ensure a good sear.
  • 1 pound shrimp: Peeled and deveined. You can use fresh or frozen shrimp (thawed). Medium or large shrimp work best.
• Vegetables:
  • 1 tablespoon olive oil: For sautéing the vegetables.
  • 4 slices bacon (optional): Adds a smoky depth of flavor. Cooked and crumbled.
  • 1 medium yellow onion: Diced.
  • 2 celery stalks: Diced.
  • 2 carrots: Diced.
  • 2 cloves garlic: Minced.
  • 1 teaspoon dried thyme: Or 1 tablespoon fresh thyme leaves.
  • 1/2 teaspoon dried bay leaf: Adds a subtle aromatic note. Remember to remove it before serving.
  • 1 1/2 pounds Yukon Gold potatoes: Peeled and diced. Yukon Gold potatoes hold their shape well and contribute to the creamy texture.
  • 1 (15-ounce) can creamed corn: Adds sweetness and thickens the chowder.
  • 1 (15-ounce) can whole kernel corn, drained: Adds texture and visual appeal.
  • 1/4 cup chopped fresh parsley: For garnish.
• Liquid and Dairy:
  • 4 cups chicken broth: Provides a savory base for the chowder.
  • 1 cup heavy cream: Adds richness and creaminess.
  • 1/4 cup dry white wine (optional): Adds a layer of complexity to the flavor. Sauvignon Blanc or Pinot Grigio work well.
• Seasoning:
  • Salt and pepper to taste: Essential for balancing the flavors.
  • Pinch of red pepper flakes (optional): For a touch of heat.

Step-by-Step Instructions

Follow these detailed instructions to create the perfect Scallop and Shrimp Chowder:

1. Prepare the Seafood:
   • Pat the scallops dry with paper towels. This will help them sear properly and develop a nice crust.
   • If using frozen shrimp, ensure it’s completely thawed. Pat it dry as well.
2. Cook the Bacon (Optional):
   • If using bacon, cook it in a large pot or Dutch oven over medium heat until crispy.
   • Remove the bacon with a slotted spoon and set it aside to drain on paper towels. Crumble it once it’s cool enough to handle.
   • Leave about 1 tablespoon of bacon grease in the pot. If you don’t have enough, add a tablespoon of olive oil.
3. Sauté the Vegetables:
   • Add the olive oil (or bacon grease) to the pot over medium heat.
   • Add the onion, celery, and carrots and cook until softened, about 5-7 minutes. Stir occasionally to prevent burning.
   • Add the minced garlic and cook for another minute until fragrant.
4. Add the Aromatics and Potatoes:
   • Stir in the dried thyme and bay leaf.
   • Add the diced potatoes and chicken broth.
   • If using white wine, add it now.
5. Simmer the Chowder:
   • Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender.
6. Add the Corn:
   • Stir in the creamed corn and drained whole kernel corn.
   • Heat through, about 2-3 minutes.
7. Cook the Seafood:
   • Gently stir in the scallops and shrimp.
   • Cook until the scallops are opaque and the shrimp are pink and cooked through, about 3-5 minutes. Be careful not to overcook the seafood, as it will become rubbery.
8. Add the Cream and Season:
   • Stir in the heavy cream.
   • Season with salt, pepper, and red pepper flakes (if using) to taste.
   • Remove the bay leaf before serving.
9. Garnish and Serve:
   • Ladle the chowder into bowls.
   • Garnish with crumbled bacon (if using) and fresh parsley.
   • Serve immediately and enjoy!

Tips for the Best Scallop and Shrimp Chowder

Here are a few extra tips to ensure your chowder turns out perfectly:

• Don’t Overcook the Seafood: This is the most important tip! Overcooked scallops and shrimp are tough and rubbery. Cook them just until they are opaque and cooked through.
• Use Good Quality Broth: The flavor of the chicken broth will significantly impact the overall taste of the chowder. Use a high-quality broth or homemade broth if possible.
• Adjust the Thickness: If you prefer a thicker chowder, you can mash some of the potatoes with a fork or use an immersion blender to partially blend the chowder. Be careful not to over-blend, as you want to maintain some texture.
• Add More Vegetables: Feel free to add other vegetables to the chowder, such as diced bell peppers, leeks, or zucchini.
• Make it Spicy: If you like a little heat, add more red pepper flakes or a dash of hot sauce to the chowder.
• Make it Ahead: The chowder can be made ahead of time and stored in the refrigerator for up to 2 days. However, it’s best to add the seafood just before serving to prevent it from becoming overcooked.
• Freezing: While technically you *can* freeze chowder, the texture can change upon thawing, especially with the potatoes and cream. If you plan to freeze it, consider omitting the potatoes and cream until you’re ready to reheat. Add freshly cooked potatoes and cream then.

Variations and Substitutions

This recipe is easily adaptable to your preferences and what you have on hand:

• Seafood:
  • Crab: Add cooked crab meat for a richer flavor.
  • Lobster: Lobster meat would be a luxurious addition.
  • Cod or Haddock: Flaky white fish can be substituted for some of the scallops or shrimp.
  • Smoked Salmon: For a smoky twist, add flaked smoked salmon at the end.
• Vegetables:
  • Leeks: Substitute leeks for the onion for a milder flavor.
  • Bell Peppers: Add diced bell peppers (any color) for sweetness and crunch.
  • Zucchini: Diced zucchini adds a subtle flavor and texture.
  • Spinach or Kale: Add a handful of chopped spinach or kale at the end for added nutrients.
• Dairy:
  • Half-and-Half: Substitute half-and-half for the heavy cream for a slightly lighter chowder.
  • Milk: You can use milk instead of cream, but the chowder will be less rich.
  • Coconut Milk: For a dairy-free version, use full-fat coconut milk. The flavor will be slightly different, but still delicious.
• Other:
  • Bacon: If you’re not a fan of bacon, you can omit it altogether.
  • White Wine: If you don’t have white wine, you can leave it out.
  • Spices: Experiment with different herbs and spices, such as paprika, oregano, or chives.

Serving Suggestions

This Scallop and Shrimp Chowder is delicious on its own, but here are a few serving suggestions to elevate your meal:

• Crusty Bread: Serve with a side of crusty bread or oyster crackers for dipping.
• Salad: Pair with a light salad to balance the richness of the chowder. A simple green salad with a vinaigrette dressing works well.
• Grilled Cheese: A grilled cheese sandwich is a classic pairing for soup.
• Biscuits: Serve with warm, homemade biscuits for a truly comforting meal.
• Garnish: In addition to parsley and bacon, you can also garnish with a drizzle of olive oil, a sprinkle of paprika, or a dollop of sour cream or Greek yogurt.

Detailed Ingredient Breakdown and Rationale

Let’s delve deeper into each ingredient and why it’s crucial to this recipe’s success:

• Scallops (1 pound, sea scallops, dry-packed):
  • Why dry-packed? Dry-packed scallops haven’t been soaked in a preservative solution. Wet-packed scallops absorb water, which means they won’t sear properly and can taste diluted. Dry-packed scallops offer a naturally sweeter and more concentrated scallop flavor.
  • Why sea scallops? While bay scallops are smaller and sweeter, sea scallops offer a better texture and hold their shape better in a chowder. Bay scallops tend to become overcooked more easily.
  • Role in the Dish: The scallops contribute a delicate sweetness and a satisfyingly chewy texture that contrasts nicely with the creamy broth.
• Shrimp (1 pound, peeled and deveined, medium/large):
  • Why peeled and deveined? Saves you time and effort!
  • Why medium/large? They hold their shape better during cooking and offer a more substantial bite. Small shrimp can easily overcook and become lost in the chowder.
  • Role in the Dish: The shrimp provides a slightly firmer texture and a different kind of sweetness that complements the scallops.
• Olive Oil (1 tablespoon):
  • Role in the Dish: Used for sautéing the vegetables. Provides a neutral flavor base. Can be substituted with butter for a richer flavor.
• Bacon (4 slices, optional):
  • Role in the Dish: Imparts a smoky, salty flavor that adds depth and complexity to the chowder. The rendered bacon fat is also used to sauté the vegetables, further enhancing the smoky flavor.
• Onion (1 medium, yellow, diced):
  • Role in the Dish: Provides a foundational savory flavor. The diced onion softens and sweetens as it cooks, contributing to the overall depth of flavor.
• Celery (2 stalks, diced):
  • Role in the Dish: Another crucial component of the flavor base, adding a subtle vegetal and slightly peppery note.
• Carrots (2, diced):
  • Role in the Dish: Contribute sweetness, color, and texture. They balance the savory flavors of the onion and celery.
• Garlic (2 cloves, minced):
  • Role in the Dish: Adds pungent, aromatic flavor. Mincing allows the garlic’s flavor to infuse the chowder more effectively.
• Dried Thyme (1 teaspoon) or Fresh Thyme (1 tablespoon):
  • Role in the Dish: Provides an earthy, slightly minty flavor that complements the seafood. Fresh thyme has a brighter, more pronounced flavor than dried thyme.
• Bay Leaf (1/2 teaspoon, dried):
  • Role in the Dish: Adds a subtle, almost floral aroma that enhances the other flavors. Remember to remove the bay leaf before serving, as it’s not edible.
• Yukon Gold Potatoes (1 1/2 pounds, peeled and diced):
  • Why Yukon Gold? Yukon Gold potatoes have a creamy texture and hold their shape well when cooked. They also contribute to the chowder’s overall creaminess.
  • Role in the Dish: Provides the chowder’s body and texture. The potatoes partially break down as they cook, thickening the broth naturally.
• Creamed Corn (1 (15-ounce) can):
  • Role in the Dish: Adds sweetness, creaminess, and a slight thickening effect.
• Whole Kernel Corn, Drained (1 (15-ounce) can):
  • Role in the Dish: Adds texture and visual appeal. The whole kernels provide a pop of sweetness in each bite.
• Chicken Broth (4 cups):
  • Role in the Dish: Forms the liquid base of the chowder. Use a good quality chicken broth for the best flavor. Vegetable broth can also be used for a vegetarian option.
• Heavy Cream (1 cup):
  • Role in the Dish: Adds richness and creaminess to the chowder. Half-and-half can be used for a slightly lighter version, but the texture won’t be as luxurious.
• Dry White Wine (1/4 cup, optional):
  • Role in the Dish: Adds acidity and complexity to the flavor. Sauvignon Blanc or Pinot Grigio are good choices.
• Salt and Pepper:
  • Role in the Dish: Essential for seasoning and balancing the flavors.
• Red Pepper Flakes (Pinch, optional):
  • Role in the Dish: Adds a touch of heat.
• Fresh Parsley (1/4 cup, chopped):
  • Role in the Dish: Provides a fresh, herbaceous garnish.

Troubleshooting Tips

Even with the best instructions, things can sometimes go awry in the kitchen. Here’s how to troubleshoot some common problems with chowder:

• Chowder is Too Thin:
  • Solution 1: Mash some of the potatoes with a fork or spoon. This will release starch and thicken the broth.
  • Solution 2: Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir the slurry into the chowder and simmer for a few minutes until thickened.
  • Solution 3: Simmer the chowder uncovered for a longer period, allowing some of the liquid to evaporate.
• Chowder is Too Thick:
  • Solution: Add more chicken broth or water, a little at a time, until the desired consistency is reached.
• Chowder is Bland:
  • Solution 1: Add more salt and pepper. Taste the chowder and adjust the seasoning as needed.
  • Solution 2: Add a squeeze of lemon juice or a splash of white wine vinegar to brighten the flavors.
  • Solution 3: Add more herbs and spices, such as thyme, paprika, or garlic powder.
• Scallops and Shrimp are Overcooked:
  • Prevention is Key: The best way to avoid overcooked seafood is to be vigilant and cook it for the minimum amount of time necessary.
  • Unfortunately, Reversal is Difficult: Once seafood is overcooked, it’s difficult to reverse. You can try adding a squeeze of lemon juice or a dollop of sour cream to help moisten it, but the texture will still be compromised.
• Potatoes are Not Cooking:
  • Solution: Ensure the potatoes are diced into small, uniform pieces. If they’re still not cooking, add a little more chicken broth and continue to simmer until tender.

Nutritional Information (Approximate)

Please note that the following nutritional information is an estimate and may vary depending on the specific ingredients used:

• Calories: Approximately 450-550 per serving
• Fat: 25-35 grams
• Protein: 30-40 grams
• Carbohydrates: 30-40 grams

This chowder is a hearty and satisfying meal that provides a good source of protein, healthy fats, and essential nutrients. However, it’s also relatively high in calories and fat, so consume it in moderation as part of a balanced diet.

Final Thoughts

This Scallop and Shrimp Chowder is more than just a recipe; it’s an invitation to create a memorable dining experience. With its creamy texture, delicate flavors, and comforting warmth, it’s the perfect dish to share with loved ones on a cold winter evening or a cozy autumn afternoon. Don’t be afraid to experiment with the recipe and make it your own. Add your favorite vegetables, adjust the seasoning to your liking, and most importantly, enjoy the process of creating something delicious!