Scallop Corn Chowder | Cook for Your Life
scallop corn chowder- cook for your life- anti-cancer recipes

Scallop Corn Chowder

Rated 4.3 out of 5
4.3 out of 5 stars (based on 10 reviews)

Clock Icon for Prep Time 20 min prep
Clock Icon for Prep Time 60 min total
Person Icon for Serving Size 6 servings
Carrot Icon for Number of Ingredients Size 15 ingredients

We love a good chowder. For those going through cancer treatment, this easy Scallop Corn Chowder can bring seafood into the diet. Not only does it celebrate the creaminess of a good chowder and...


  • 3 ears corn (or 3 cups frozen corn)
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 stalks celery, chopped
  • 2 tablespoons scallions, sliced
  • 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 basil leaves, chopped
  • 1 tablespoon lemon zest
  • salt and pepper to taste
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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 heat and stir in yogurt. Season with salt, pepper, basil, and lemon zest.

Chef Tips

We 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

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society