A satisfying chowder prepared with fresh plump scallops, bacon, vegetables and white wine.


  • 500g scallops

  • 1 onion

  • ½ stick celery

  • 1 carrot

  • 125g butter

  • 2 rashers bacon

  • 185ml (¾ cup) dry white wine

  • 1 ¼ litres (5 cups) fish stock

  • 1 potato

  • 2 teaspoons tomato paste

  • salt

  • pepper


  • 1.

    Peel and chop onion, chop celery, scrape and slice carrot. Melt butter in pan, add onion, celery, carrot and chopped bacon. Cook over low heat, stirring occasionally, 10 minutes. Add wine and scallops, cook 1 minute further, stirring constantly. Add stock, peeled and diced potato and tomato paste. Bring to boil, reduce heat and simmer, covered, 35 minutes. Blend soup, in batches, in blender. Push soup through sieve into saucepan, return to heat. Season with salt and pepper.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 257kj
  • Fat Total 17g
  • Saturated Fat 9g
  • Protein 12g
  • Carbohydrate 10g
  • Sugar 1g
  • Sodium 670mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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