Creamy Scallop Chowder

Creamy Scallop Chowder

67

"A wonderful soup featuring white wine, onions and tender scallops. You may use either ocean or bay scallops."

Ingredients

30 m {{adjustedServings}} servings 298 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 298 kcal
  • 15%
  • Fat:
  • 12.2 g
  • 19%
  • Carbs:
  • 12.8g
  • 4%
  • Protein:
  • 28.7 g
  • 57%
  • Cholesterol:
  • 80 mg
  • 27%
  • Sodium:
  • 921 mg
  • 37%

Based on a 2,000 calorie diet

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Directions

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  1. Wash and drain scallops. If scallops are large, cut in half. In a small stock pot, melt butter over medium-low heat. Saute onions and mushrooms until tender.
  2. Stir in flour. Pour in milk and stir over medium heat until thickened and bubbly. Add wine, scallops, salt and pepper. Cook over medium heat until thickened. Serve topped with Swiss cheese and parsley.
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Reviews

67
  1. 75 Ratings

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I melted the cheese right into the soup and used more milk than was called for and it was fantastic! The second time around, I threw in three cubed potatoes and a bag of frozen corn.....and it ...

This was a wonderfully tasty chowder! I, too, added a few extra ingredients. In addition to the green onions and mushrooms, I sauteed some shallots, 1 clove minced garlic, and diced celery too. ...

Thank goodness I read the reviews first and learned that you really can't go wrong with this recipe! I didn't have any milk, mushrooms or swiss cheese on hand so I used evaporated milk, creamed ...