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Scallop Chowder Serves 4 -6

  • Ingredients:

  • 340g (12oz) cod fillets, defrosted, skinned and cubed
  • 115g (4oz) king scallops, roe removed, defrosted and sliced
  • 30g (1oz) butter or margarine
  • 1 medium onion, thinly sliced
  • 2 sticks celery, chopped
  • 2 medium carrots, diced
  • 1 large potato, scrubbed and diced
  • 115g (4oz) lean bacon, derinded and chopped
  • 300ml (10 fl oz) vegetable stock
  • 300ml (10 fl oz) milk
  • 1 15ml spoon (1 tbsp) cornflour
  • salt and freshly milled black pepper
  • chopped fresh parsley, to garnish


  1. Melt the butter or margarine in a large pan and gently sauté the onion, celery, carrot, potato and bacon until onion is slightly softened.
  2. Pour in stock and simmer until potatoes are just tender.
  3. Add the cubed whiting and sliced scallops and simmer for 4 minutes.
  4. Blend milk and cornflour and add to pan with seasoning.  Stir carefully until thickened
  5. Garnish with parsley and serve with hot crusty rolls or French bread.

Recipe kindly donated by The Seafish Industry