Fish & Scallop Chowder

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Quick and easy fish and scallop chowder made with cod, bay scallops, gold potatoes and cream...

Thick and creamy Fish and Scallop Chowder Recipe from ZagLeft.jpg

I love my Mother-In-Law.

She’s been so good to me.   She raised her wonderful son for me.   She’s always there when I need her.   And she’s a great inspiration for recipes.

Fish and Scallop Chowder Recipe from ZagLeft

This little recipe for Fish and Scallop Chowder came to be because of my mother-in-law.  When she visited a few weeks ago, she mentioned that she would love a bowl of chowder and asked me if I’d stop by the store to pick up a can.  I’ve really got nothing against canned soups.  They come in handy when you need to cook something quick.  My kids always loved the chicken soup with alphabets when recovering from a cold.   But really, the amount of sodium in those itty bitty cans of condensed soup is mind boggling.  Way-too-much.

Thick and creamy fish and scallop chowder ZagLeft.jpg

I thought it would be a fun experiment to make a thick and creamy fish chowder of my own, made with fresh ingredients where I control the sodium.  This recipe is very versatile.  I use cod, but any firm white fish will do and I also use bay scallops.  It cooks relatively quickly on the stove, fills my kitchen with a magical aroma and tastes a heck of a lot better than any canned soup.

It felt good to take care of my mother-in-law and give her a soup that not only tasted better than canned but was good for her too.

Serve with a crusty piece of french bread and you’ve got a fantastic meal!

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Fish & Scallop Chowder

Quick and easy fish & scallop chowder made with cod, bay scallops, gold potatoes and cream.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Dish - Soup
Servings: 6 servings
Author: Joanie Zisk


  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 medium onion , chopped
  • 2 celery stalks , chopped
  • 2 cloves garlic , minced
  • 1/2 cup dry white wine
  • 3 inch large Gold potatoes , peeled and cut into 1- cubes
  • 2 cups clam juice or fish stock
  • 2 leaves bay
  • 1 teaspoon dried thyme
  • 1 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes
  • 1 pound cod fillets cut into 2-inch pieces
  • 12 ounces bay scallops
  • 2 cups heavy cream


  • Heat oil and butter in the bottom of a large pot on medium heat. Add the onions, celery and garlic and cook until softened, about 5 minutes.
  • Add the wine and raise the heat to medium-high. Cook, uncovered until the wine reduces by half.
  • Add the potatoes, clam juice or stock, bay leaves, thyme, salt, pepper and red pepper flakes. (The potatoes should barely be covered by the liquid. If not, add a little water.)
  • Bring to a simmer, then lower the heat to medium and cook, covered, until the potatoes are almost done, about 10 minutes.
  • In a separate pot, warm the heavy cream. Do not let it boil, just heat.
  • Add the fish and the scallops to the pot of potatoes. Pour in the heated cream. Cook on low heat, uncovered, until the fish is cooked through, about 10 minutes.



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