Gluten-Free Scallop Chowder

Ingredients

• 1 lb sea scallops, patted dry 1 lb sea scallops, patted dry
• 6 cups certified gluten-free fish or vegetable stock 6 cups certified gluten-free fish or vegetable stock
• 1 cup diced Yukon Gold potatoes 1 cup diced Yukon Gold potatoes
• 1 cup diced carrots 1 cup diced carrots
• 1 cup diced celery 1 cup diced celery
• 1 medium yellow onion, finely chopped 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1/2 cup heavy cream or full-fat coconut milk (for dairy-free) 1/2 cup heavy cream or full-fat coconut milk (for dairy-free)
• 2 tbsp olive oil 2 tbsp olive oil
• 2 tbsp cornstarch mixed with 1/4 cup cold water 2 tbsp cornstarch mixed with 1/4 cup cold water
• 1 tsp fresh thyme leaves 1 tsp fresh thyme leaves
• 1/2 tsp salt, or to taste 1/2 tsp salt, or to taste
• 1/4 tsp black pepper, or to taste 1/4 tsp black pepper, or to taste
• 2 tbsp fresh parsley, chopped (for garnish) 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. 1

   Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the finely chopped yellow onion and sauté until it becomes translucent and softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.

2. 2

   Add the diced Yukon Gold potatoes, diced carrots, and diced celery to the pot. Stir well to coat the vegetables with the oil and aromatics, then cook for about 5 minutes, stirring occasionally, until they begin to soften slightly.

3. 3

   Pour in the certified gluten-free fish or vegetable stock and add the fresh thyme leaves. Bring the mixture to a rolling boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently for 25-30 minutes, or until the potatoes and carrots are fork-tender. The broth should have a rich aroma at this stage.

4. 4

   While the vegetables are simmering, prepare the cornstarch slurry by whisking together the cornstarch and cold water in a small bowl until smooth. Once the vegetables are tender, slowly whisk this slurry into the simmering chowder. Continue to simmer, stirring constantly, for about 5 more minutes until the chowder has thickened to your desired consistency. The texture should be noticeably richer and more viscous.

5. 5

   Gently add the sea scallops to the thickened chowder. Stir in the heavy cream or full-fat coconut milk. Continue to simmer for an additional 5-7 minutes, or until the scallops are opaque and cooked through. Be careful not to overcook the scallops, as they can become tough. Season the chowder with salt and black pepper to taste.

6. 6

   Ladle the hot gluten-free scallop chowder into bowls. Garnish generously with fresh chopped parsley before serving. This chowder is best enjoyed immediately, offering a warm and satisfying experience.

Nutrition (per serving)

Tips & Notes

• Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
• Warm milk (not hot) is key for yeast-based recipes — aim for 105–115°F to activate yeast without killing it.
• Pre-shredded bagged carrots are drier and choppier — they won't give the same moist crumb.