Scallop Chowder
MERMAN'S REVENGE RECIPE
SCALLOP CHOWDER
Creamy scallop chowder loaded with bacon, potatoes, celery and onion, finished with Blackened Seasoning for a warm, savory seafood bowl.
LET'S COOK
DIRECTIONS
COOK THE BACON
Slowly cook the bacon in a 4½-quart soup pot over low heat. Transfer to a paper-towel-lined plate, chop when cool and reserve 2 tablespoons of the bacon drippings.
SOFTEN THE VEGETABLES
Add the reserved bacon drippings and butter to the pot over medium heat. Add the onion and celery and cook for 5–6 minutes. Stir in the garlic, hot sauce, Worcestershire sauce and Blackened Seasoning and cook 1 minute.
BUILD THE CHOWDER
Stir in the flour and cook for 2 minutes. Gradually add the chicken broth while stirring, then add the half and half the same way. Stir in the bouillon, bay leaf and clam juice.
SIMMER & ADD POTATOES
Bring to a gentle boil, reduce to a simmer and cook partially covered for 20 minutes. Add the peeled, diced potatoes and gently simmer another 20–25 minutes, until fork tender.
ADD SCALLOPS & SERVE
Reduce the heat to low. Stir in the scallops and heat through for about 5 minutes. Remove the bay leaf and serve topped with parsley, cracked pepper and chopped bacon.
MADE WITH
BLACKENED SEASONING
Bold, savory seasoning with garlic, herbs and Fresh From Florida lime that adds deep flavor and a beautifully seasoned finish.
EXPLORE BLACKENED →
GOOD TO KNOW
TIPS FROM
THE MERMAN
COOK BACON LOW & SLOW
Starting the bacon over low heat renders flavorful drippings without scorching the bottom of the pot.
ADD LIQUID GRADUALLY
Stir in the broth and half and half in small additions to keep the chowder smooth.
SCALLOPS GO IN LAST
Add the scallops only at the end so they stay tender instead of turning rubbery.
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