For a richer flavor, consider using seafood stock in place of chicken broth. If you don't have cooked shrimp on hand, you can add raw shrimp along with the scallops in the last 40 minutes of cooking. A splash of dry sherry or white wine can add complexity to the chowder's flavor profile. Add it in with the cream. To prevent scorching, stir the chowder occasionally during the final 40 minutes of cooking on High. The chowder can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Jalen Towne
Jun 30, 2025This chowder is amazing! The scallops were so tender, and the flavor was incredible.
Maye Gutmann
May 16, 2025My family loved this recipe! It's so easy to make, and it's perfect for a cold winter night.
Hubert Von
Jan 29, 2025I added a little bit of Old Bay seasoning for an extra kick, and it was delicious!