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Capt. Steve’s Homosassa Scallop Chowder Recipe

Capt. Steve’s Scallop Chowder


  •     1 sandwich baggie full of scallops
  • ·  1 cup minced onion
  • 1 cup diced celery
  • 2 cups cubed potatoes
  • 1 cup diced carrots
  • 3/4 cup butter
  • 3/4 cup all-purpose flour
  • 1 quart half-and-half cream
  • 2 tablespoons red wine vinegar
  • 1 1/2 teaspoons salt
  • ground black pepper to taste


  1.   Put onions, celery, potatoes and carrots into a pot. Add water to cover, and cook over medium heat until tender.
  2. Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables. Heat through, but do not boil.
  3. Stir in scallops and cook for just a few minutes on low heat. If they cook too much they get tough. Then stir in vinegar, and season with salt and pepper.
  4. Serve in bowl with Oyster crackers or Saltines.


Capt. Steve Betz

Tampa’s Flats and Bay Charters




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