scallop corn chowder- cook for your life- anti-cancer recipes

Scallop Corn Chowder

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Clock Icon for Prep Time 45 min prep
Person Icon for Serving Size 6 servings
Carrot Icon for Number of Ingredients Size 15 ingredients
I love chowder. Before coming to the States I’d never really eaten any, but then I went to Maine, arguably the epicenter of New England chowders. Oh boy, how delicious was that trip! For...


  • 3 ears corn (or 3 cups frozen corn)
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 stalks celery, chopped
  • 2 tablespoons sliced scallion
  • 4 cloves garlic, minced
  • 2 bay leaves
  • 2 cups skim milk
  • 4 cups chicken stock
  • 2 large Yukon gold potatoes, peeled and diced (about 2 cups)
  • 1 pound bay scallops
  • 1 cup Greek yogurt
  • 2 tablespoons fresh chopped basil leaves
  • 1 tablespoon lemon zest
  • salt and pepper to taste

Nutrition Facts


318 cals


10 g

Saturated Fat

3 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

5 g


36 g


13 g


3 g


23 g


1217 mg


  1. Preheat oven to 375 degrees.
  2. Place corn, in husks, in the oven and roast for about 30 minutes, or until the corn is tender. Cool and cut the kernel off cob. If using frozen corn, defrost and set aside.
  3. Heat a large pot over medium heat and add olive oil. Add onions, celery, scallions, and garlic. Season with salt and cook for about 15 minutes, or until vegetables are soft.
  4. Add milk, chicken stock, corn, and bay leaves and season with salt and pepper. Bring to a boil then reduce to a simmer. Add potatoes and cook for about 15 minutes, or until potatoes are tender.
  5. Add bay scallops and cook for about 5 minutes, or until cooked through. Remove from

Chef Tips

I don’t recommend freezing soups with shellfish as so much of the seafood we buy is sold  already frozen, but you can freeze the base of this soup. Make it through end of step 4 and freeze. Thaw, heat up and then add the scallops as indicated in step 5.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.


    1. Hi Ann! The yogurt is added at the very end of cooking to give the dish a creamy texture, similar to how heavy cream thickens a chowder. It's important to not cook yogurt for too long or at too high a heat as some yogurts can separate into curds and whey, resulting in a clumpy texture.

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