Cajun Scallop Chowder

This flavorful Cajun Scallop Chowder features tender seared scallops, hearty vegetables, and creamy potatoes in a spiced, rich broth, perfect for a comforting and satisfying meal.

This Cajun Scallop Chowder is a rich and flavorful dish, combining golden-seared sea scallops with tender potatoes, sweet corn, and a medley of aromatic vegetables. The creamy broth is infused with bold Cajun spices and a hint of heat, making each bite comforting and satisfying. Topped with fresh green onions and parsley, it’s perfect for a cozy and hearty meal.

Servings

Prep Time

15 minutes

Cook Time

45 minutes

Total Time

60 minutes

Ingredients

1 tablespoon olive oil
2 tablespoons unsalted butter
1 pound sea scallops, rinsed and patted dry
Salt and black pepper, to season
1 large onion, diced
1 red bell pepper, diced
2 stalks celery, diced
3 cloves garlic, minced
2 teaspoons Cajun seasoning
1/4 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional, for extra heat)
3 tablespoons all-purpose flour
3 cups vegetable or seafood broth
2 large russet potatoes, peeled and diced
1 cup corn kernels (fresh or frozen)
1 1/2 cups heavy cream
2 green onions, sliced (for garnish)
Fresh chopped parsley, for garnish
Hot sauce, for serving (optional)

Instructions

Sear the Scallops

Heat the olive oil and 1 tablespoon of butter in a large pot over medium-high heat. Season the scallops with salt and black pepper. Add the scallops to the pot in a single layer and sear for 1-2 minutes on each side, until golden brown. Remove the scallops and set aside.

Sauté the Vegetables

Add the remaining 1 tablespoon of butter to the pot. Add the diced onion, red bell pepper, and celery. Sauté for 5-6 minutes, until the vegetables are softened. Stir in the minced garlic and cook for an additional minute.

Add the Seasonings

Sprinkle in the Cajun seasoning, smoked paprika, and cayenne pepper (if using). Stir well to coat the vegetables in the spices.

Thicken with Flour

Sprinkle the flour over the vegetables and stir to combine. Cook for 1-2 minutes to remove the raw flour taste.

Add the Broth & Potatoes

Slowly pour in the vegetable or seafood broth, stirring constantly to prevent lumps. Add the diced potatoes and bring the chowder to a boil. Reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.

Stir in the Corn & Cream

Add the corn kernels and heavy cream to the pot. Simmer for another 5 minutes, allowing the flavors to meld together.

Add the Scallops

Return the seared scallops to the chowder, gently stirring them in. Cook for an additional 2-3 minutes to warm the scallops through.

Serve

Ladle the Cajun Scallop Chowder into bowls. Garnish with sliced green onions and fresh parsley. Serve with hot sauce on the side for extra heat, if desired. Enjoy!

Heat the olive oil and 1 tablespoon of butter in a large pot over medium-high heat. Season the scallops with salt and black pepper.

Add the scallops to the pot in a single layer and sear for 1-2 minutes on each side, until golden brown.

Remove the scallops and set aside.

Add the remaining 1 tablespoon of butter to the pot. Add the diced onion, red bell pepper, and celery. Sauté for 5-6 minutes, until the vegetables are softened.