Oyster Bar Style Bay House Seafood Chowder

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A rich and hearty seafood chowder brimming with fresh shellfish and vegetables, perfect for a cozy dinner. This American-inspired soup recipe, ready in about 45 minutes, pairs unsalted butter, yellow onion diced, celery stalks diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 American cuisine 350 cal/serving

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Ingredients

3 tbsp unsalted butter
1 medium (about 1 cup) yellow onion diced
2 stalks (about 1/2 cup) celery stalks diced
2 small (about 1/2 cup) carrots diced
1/4 cup all-purpose flour
2 cups clam juice
2 cups whole milk
2 medium (about 2 cups) potatoes peeled and diced
8 oz bay scallops
8 oz shucked oysters
1 cup corn kernels fresh or frozen
1 tsp fresh thyme leaves
1 1/2 tsp salt
3/4 tsp black pepper
2 tbsp fresh parsley chopped

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Instructions

Step 1: In a large pot over medium heat, melt 3 tbsp unsalted butter. Add 1 cup diced yellow onion, 1/2 cup diced celery, and 1/2 cup diced carrots. Sauté for 5-6 minutes until vegetables are soft and fragrant.
Step 2: Sprinkle 1/4 cup all-purpose flour over the vegetables and stir constantly for 2 minutes to form a roux, cooking until flour is lightly golden.
Step 3: Gradually whisk in 2 cups clam juice and 2 cups whole milk, scraping the pot bottom to release any browned bits.
Step 4: Add 2 cups diced potatoes and 1 tsp fresh thyme leaves. Bring to a simmer and cook for 12-15 minutes until potatoes are tender.
Step 5: Stir in 8 oz bay scallops, 8 oz shucked oysters, and 1 cup corn kernels. Simmer gently for 5-6 minutes until seafood is cooked through.
Step 6: Season with 1 1/2 tsp salt and 3/4 tsp black pepper, then remove from heat.
Step 7: Ladle chowder into bowls and garnish with 2 tbsp chopped fresh parsley before serving.