Smoky Scallop Chowder with Bacon Smoky Scallop Chowder with Bacon

Author: Canadian Living

Bacon and smoked paprika add subtle smokiness to this satisfying soup.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: November 2009



In skillet, cook bacon over medium-high heat until golden and crispy, about 6 minutes. Using slotted spoon, transfer to paper towel–lined plate.

Transfer 1 tbsp (15 mL) of the bacon fat to Dutch oven and heat over medium heat; cook potatoes, celery, onion, thyme, paprika, salt, pepper and bay leaf until onion is softened, about 6 minutes. Sprinkle with flour; cook, stirring, for 1 minute. Whisk in milk, clam juice and 1-1/2 cups (375 mL) water; bring to boil. Stir in bacon; reduce heat, cover and simmer, stirring occasionally, until potato is tender, about 15 minutes.

Stir in scallops and parsley; simmer, covered, until scallops are opaque, 3 to 5 minutes. Discard bay leaf. Stir in lemon juice.

Nutritional facts Per serving: about

  • Sodium 1004 mg
  • Protein 29 g
  • Calories 334.0
  • Total fat 10 g
  • Potassium 1048 mg
  • Cholesterol 60 mg
  • Saturated fat 4 g
  • Total carbohydrate 32 g


  • Iron 16.0
  • Folate 17.0
  • Calcium 21.0
  • Vitamin A 12.0
  • Vitamin C 22.0
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Smoky Scallop Chowder with Bacon