Smoked Whiting and Scallop Chowder

  • Serves

    serves 6-8


Milk-poached smoked whiting gives thick, creamy seafood chowder a briny, woodsy depth of flavor. This recipe first appeared in our December 2013 issue along with Mike Colameco's article All is Calm, All is Bright.


  • 1 12 lb. smoked whiting, haddock, or whitefish fillets
  • 6 12 cups milk
  • 8 tbsp. unsalted butter
  • 2 medium carrots, chopped
  • 2 stalks celery, finely chopped
  • 1 medium yellow onion, finely chopped
  • 34 cup flour
  • 1 cup chicken stock
  • 1 medium russet potato, peeled and finely chopped
  • 6 oz. scallops, finely chopped
  • Kosher salt and freshly ground black pepper, to taste
  • 14 cup finely chopped parsley
  • Country bread, for serving (optional)


Step 1

Bring whiting and milk to a boil in an 8-qt. saucepan. Reduce heat to medium; cook until milk is slightly reduced and fish is tender, about 45 minutes. Remove from heat and cover; set aside 1 hour.

Step 2

Strain whiting, reserving milk; shred fish, discarding skin and bones, and set aside. Melt butter in a 4-qt. saucepan over medium-high heat. Add carrots, celery, and onion; cook, stirring occasionally, until soft, 5–7 minutes. Sprinkle in flour; cook, stirring, for 3 minutes. Whisk in reserved milk and the stock; bring to a boil and cook until slightly thickened, 2–3 minutes. Reduce heat to medium and add potato; cook, slightly covered, until potato is tender, 10–12 minutes. Add shredded whiting, scallops, salt, and pepper; cook until scallops are cooked through, 2–3 minutes. Stir in parsley and ladle into bowls; serve with bread on the side, if you like.

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