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Creamy Scallop Chowder

Creamy Scallop Chowder

  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
Shirley

Shirley

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • 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

Directions

  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

CAROL KRESGE
34

CAROL KRESGE

2/6/2005

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 was even better! This is a fun soup to play around with ~ doubt you can ruin it.

ElvisInFlorida
32

ElvisInFlorida

11/15/2005

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. I added a bit of dill, paprika, and a couple pinches of Old Bay seasoning. Also threw in a handful of chopped, fresh parsley. I used 2% milk, a 1/2 C of half&half, and another half C of chicken broth, in addition to the white wine. (had to use some vermouth, cuz it's all I had handy). The end result was great, and warmed up our chilly Texas night! Thanks for a delicious recipe Shirley!

ALICE3913
31

ALICE3913

10/22/2005

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 corn and diced potato, carrot and red pepper for colour. I used grated Fontina cheese and blended it right into the soup. I did need to add a bit of water to thin it bit. Then I threw in some fresh chives and thyme near the end. The result? A wonderful tasting and colourful chowder!

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