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Bay Scallop Chowder

Bay Scallop Chowder with Toasted Baguette

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Recipe Details


Comforting, creamy seafood chowder never goes out of style. Chef Taylor gives the classic chowder a lighter spin by using milk in place of cream. Tender bay scallops are the seafood of choice here—they cook quickly and are just small enough to get a couple in every spoonful. The crusty, toasted baguette “is basically a vehicle to get the soup into your mouth,” she says. We can’t wait to do just that. 


  • < 600 Calories
  • Quick Prep

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Taylor

By Chef Taylor

Nutritional info

  • Calories 570
  • Protein 28g
  • Total Carb 75g
  • Total Fat 14g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • russet potato
    russet potato
  • chives
    1/8 ounce
  • yellow onion
    yellow onion
  • bay scallops
    10 ounces
    bay scallops
  • unsalted butter
    2 packets
    unsalted butter
  • flour
    2 tablespoons
  • white wine
    1/4 cup
    white wine
  • vegetable stock
    1 container
    vegetable stock
  • clam juice
    1/4 cup
    clam juice
  • demi-baguette
  • milk
    1 container

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 8" medium pot
  • baking sheet


  • Soy
  • Crustacean Shellfish
  • Egg
  • Milk
  • Tree Nuts
  • Wheat

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 425°F. Rinse potato and cut into ½-inch dice. Rinse chives and thinly slice. Peel onion and cut into small dice. Pat scallops dry with paper towel and season all over with ½ teaspoon salt and pepper as desired.

  2. Cook potato and onion

    Cook potato and onion

    Heat butter in a medium pot over medium-high heat. When butter is foamy, add potato, onion, and ¼ teaspoon salt and cook, stirring occasionally, until vegetables soften, about 5 minutes. Then, stir in flour until no longer visible, 1-2 minutes more.

  3. Simmer chowder

    Simmer chowder

    Add white wine, vegetable stock, clam juice, 1 cup water, and ¼ teaspoon salt to pot with vegetables and stir to combine. Increase heat to high and bring to a boil, then reduce heat to medium and simmer, stirring occasionally, until chowder has thickened, about 7 minutes.

  4. Toast baguette

    Toast baguette

    While chowder simmers, halve baguette lengthwise. Place cut-side up on a baking sheet, drizzle 1 teaspoon olive oil over each baguette half, and toast until golden, 5-7 minutes. Remove from oven and season with salt. Set aside until ready to serve.

  5. Finish chowder

    Finish chowder

    While baguette toasts, stir ⅔ cup milk, ½ teaspoon salt, and pepper as desired into pot with chowder, still over medium heat (use remaining milk for a cup of coffee). Simmer until slightly thickened, 3-5 minutes. Stir in scallops and cook until opaque and cooked through, 3-4 minutes more. Remove pot from heat.

  6. Plate chowder

    Plate chowder

    Divide bay scallop chowder between serving bowls and garnish with chives. Serve with toasted baguette. Dig in! 

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