Butternut Squash Scallop Chowder

Butternut Squash and Scallop Chowder

Looking for a new way to cook scallops? Try this gluten-free, dairy-free Butternut Squash & Scallop Chowder with Mexican flavors.

Course Soups and Stews
Cuisine American
Keyword butternut squash scallop chowder, easy dinner recipes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings
Calories 312 kcal
Author Adapted from Jim Romanoff (Associated Press)


  • 2 cups butternut squash peeled and diced (about half of a normal-sized squash)
  • 2 cups salsa or Low-Sodium Easy Homemade Salsa
  • 2 cups chicken stock
  • 1/3 cup crushed baked reduced-fat corn tortilla chips
  • 2 cups frozen corn
  • ½ teaspoon dried oregano
  • ½ teaspoon ground cumin
  • 1 pound scallops
  • 1 tablespoon freshly squeezed lime juice


  1. In a large pot over medium heat, combine squash, salsa, stock, and tortilla chips. Bring to a simmer, cover the pot and cook until the squash is tender, about 15 min.
  2. Stir in corn, oregano, and cumin. Cook for another 5 min. or so.
  3. Stir in scallops and cook 2-3 minutes longer or until the scallops are opaque. Do not overcook the scallops or they will be tough!
  4. Remove from heat and stir in lime juice.

Recipe Notes

Go ahead and chop up the rest of the squash too. Drizzle with olive oil, sprinkle with salt and pepper, spread on a sheet pan, and roast in a 400ºF oven for about 25 minutes. Save to use in salads or to reheat for a quick side dish.

Watching sodium? Use low-sodium chicken stock and make your own Low-Sodium Easy Homemade Salsa.

Large scallops? You may want to cut them in halves or quarters so you have bite-sized pieces.

Too many carbs? Cut back on the amount of squash and/or corn. You could also have a smaller serving.