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Spiny Pink Scallop Corn Chowder

18 minutes prep
30 minutes cook or dry
6 yield

A potato and corn chowder with spiny pink scallop.

Recipe reviewed 2026-07-21 · Identification and food safety are part of the method

Ingredients

  • 1 pound cleaned spiny pink scallop
  • 2 potatoes
  • 2 cups corn
  • 1 onion
  • 4 cups stock
  • 1 cup cream

Method

  1. Cook onion and potato in stock until tender.
  2. Add corn and cream and simmer gently.
  3. Add scallops and cook to 145 F.
  4. Season and serve hot.

Field note & safety

Harvest only where legal and currently open. Check the health department map immediately before gathering; marine biotoxins are not destroyed by cooking or freezing.

Meet the ingredient →Spiny Pink Scallop in the Trophy RoomUSDA temperature chart ↗Current minimum safe temperaturesWA shellfish safety ↗Closures and biotoxin alerts

Watch it found or caught

Watch the field entry →UNI and Scallops CAUGHT TODAY #foodadventure #seafood #seafoodloversWatch the field entry →ORANGE SCALLOP #foodadventure #seafood #seafoodloversWatch the field entry →Diving for GIANT Sea Urchin and Scallops (catch n EAT)
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Spiny Pink Scallop Corn Chowder