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A bowl of Fish and Scallop Chowder on a doily next to a slice of french bread on a small plate
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Fish and Scallop Chowder

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

Ingredients

  • 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-inch cubes
  • 2 cups clam juice or fish stock
  • 2 bay leaves
  • 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

Instructions

  • 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.