Cajun Scallop Chowder

Cajun Scallop Chowder


"Creamy chowder with scallops, vegetables, and Cajun spices. Serve with a loaf of French bread and butter. Great meal for a cool evening."


30 m servings 355 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 355 kcal
  • 18%
  • Fat:
  • 9.5 g
  • 15%
  • Carbs:
  • 32.7g
  • 11%
  • Protein:
  • 37.1 g
  • 74%
  • Cholesterol:
  • 91 mg
  • 30%
  • Sodium:
  • 1398 mg
  • 56%

Based on a 2,000 calorie diet

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  • Prep

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  1. Place the mixed vegetables in a pot with enough water to cover and bring to a boil until the vegetables are tender, about 5 minutes. Drain and set aside.
  2. Melt the butter in a pot over medium-low heat; cook and stir the onion, garlic, mushrooms, and Cajun seasoning in the melted butter until the onion is tender, but not yet browned, about 5 minutes. Stir in the flour. Pour in the milk; cook and stir until thickened and beginning to bubble. Add the scallops, salt, and pepper; continue cooking until the scallops are opaque, 5 to 7 minutes. Fold the vegetables into the mixture and cook until the vegetables are reheated, 2 to 3 minutes. Serve immediately.
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  1. 12 Ratings


This was so awesome. I fed six people off this and they all loved it. According to my husband the bite is like fresh horseradish. It has a bite however it goes away quickly.

This was an amazing dish! The only thing I did different was put it over rice. Thanks for the great recipe SPICYGIRL!

Very Good.

This was quick, easy and fantastic! I didn't have all the vegetables so I just used fresh corn of the cob, and I used corn starch instead of all-pourpose flour, but otherwise I followed the dire...

this was pretty good, but I accidentally let it boil down a little too much... it turned into a sauce and so I made spagetti and ate it over spagetti. my husband liked it a lot more than I did.

I've made this twice now and I can't give this enough praise. It is one of the best soups I've ever had and it's so easy to make! I normally add a bit more milk (I use about 3 - 4 cups of milk) ...

We made this for New Year's Eve dinner. Easy to make with using frozen vegetables to save a lot of prep time. We also added some half-and-half in addition to the milk. When we added in all t...

My husband and I loved this dish! We just used whatever frozen vegetables that we had on hand though.

excellent recipe. I modified to use what I had- fresh veggies/mushrooms and needed to increase milk/flour because of all I had. thanks!