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Sweet Bay Scallop Chowder

  • Yield: 6 soup course portions


  • 1/2 pound (1 cup) bay scallops
  • 1/4 cup (2 ounces) diced bacon
  • 1/2 cup small diced carrot
  • 2 tablespoons minced shallots
  • 1 cup peeled, medium diced baking potatoes
  • 1 /2 teaspoons chopped garlic
  • 1 1/2 cup light broth or stock
  • 1 tablespoon flour
  • 1 cup milk
  • 1/2 cup cream
  • Salt and pepper
  • 2 tablespoons chopped green onions


  • In a medium soup pot over medium heat, cook the bacon until crisp, remove with a slotted spoon to paper towels to drain. To the bacon fat, add the carrots and shallots and cook for 2 minutes. Add the garlic and potatoes and cook for 1 minute, stirring once or twice. Add the broth, bring to a boil, reduce the heat and simmer for 20 minutes, or until the potatoes are fork tender. In a medium bowl, whisk together the milk, cream and flour until smooth . Add the cream, scallops and green onions to the soup and allow to thicken slightly, about 3 minutes. Season to taste with salt and pepper.