Velvety Scallop and Potato Chowder Recipe

Velvety Scallop and Potato Chowder Recipe


Sink into the creamy comfort of our Velvety Scallop and Potato Chowder. This Aussie beauty brings together plump scallops and chunky potatoes in a luxuriously smooth broth, perfectly seasoned for a truly indulgent feed.


  • 1 tbsp butter
  • 1 onion, diced
  • 2 stalks celery, chopped
  • 3 large potatoes, peeled and diced
  • 4 cups chicken stock
  • 500g fresh scallops
  • 1 cup light thickened cream
  • Salt and white pepper, to taste
  • Fresh parsley, chopped for garnish


  1. Cook Vegetables
    1 Cook Vegetables

    In a large pot, melt butter and sauté diced onions and celery until soft, about 10 minutes.

  2. Add Potatoes and Broth
    2 Add Potatoes and Broth

    Stir in diced potatoes and pour in chicken stock. Bring to a boil, then reduce to a simmer and cook until the potatoes are tender, approximately 15-20 minutes.

  3. Add Scallops
    3 Add Scallops

    Introduce scallops to the pot and simmer until they are cooked through, about 5 minutes.

  4. Cream the Chowder
    4 Cream the Chowder

    Stir in light thickened cream, season with salt and white pepper, and heat through for about 5 minutes without letting it boil.

  5. Serve
    5 Serve

    Ladle into bowls, garnish with chopped parsley and serve hot with crusty bread on the side.

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