Reviewed: Nov. 4, 2009

David and Brennan did not have seconds. Was tasty but something I won't do again

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Lynne

Cooking Level: Professional

Home Town: Sunnyvale, California, USA

Living In: Sacramento, California, USA

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Reviewed: Jul. 24, 2009

i'm from maine and people i make it for there love it. i add ol bay and a dash of paprika and some italian seasoning. also cook the scallops in some garlic.. Great recipe!

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AMYLWHITE

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Reviewed: Jun. 6, 2009

This was excellent. I was a little afraid of how it was going to taste because of the slightly fishy smell as it was cooking but it's wonderful. I made it exactly as posted except I had to use 3 cans of mushrooms instead of fresh, since that's all I had on hand. My recipe looks a little more green (from the herbs) than the picture shown.

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BABSKITCHEN

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: May 16, 2009

This recipe is wonderful. Still very "chowder" like, with enough differences to make it very unique. The only changes I made were more scallop, potato, and carrot. Then when it comes time to blend, I only blend 2 cups and leave the rest as is. The egg yolk and cream is beautiful. Perfect in a bread bowl.... Thank you for sharing this recipe!!!!

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mlambert603

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Reviewed: Apr. 15, 2009

Very delicious!!! It was a huge huge hit! Try it you wont be disapointed.

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ivisol

Cooking Level: Intermediate

Living In: West Palm Beach, Florida, USA

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Reviewed: Feb. 21, 2009

I just prepared this dish at my home and it is absolutely wonderful. Great taste and excellent consistency. Thank you!

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agrujovs

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Reviewed: Feb. 8, 2009

Excellent! Some heavy duty prep work but well worth it. Next time I will cut down on the mushrooms, but wouldn't change anything else.

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sfwino

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Reviewed: Jan. 18, 2009

I tried this for dinner exactly following the recipe and it was not at all what I expected. The color was greenish, I'm guessing from the parsley, the taste overpowered the taste of the scallops and mushrooms. My son thought it was gritty but he did like the taste. My husband, who will eat anything, said the color was off-putting and the taste was off. I will not make it again. I was expecting something more New England Clam Chowderish. Very, very disappointed. Threw out the remainder.

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BethVM

Cooking Level: Intermediate

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Reviewed: Jan. 6, 2009

This was really, really good and received rave revies from my hubby. I followed the recipe fairly closely with a few exceptions: used 5 small yukon golds, 4 cups low sodium chicken stock (I hate leftovers!), and did not add the egg yolk. I also used good sherry in plce of the white wine. I really loved the taste of the sherry, added an extra splash at the end! Very well done recipe, good soup for a first course entertaining. Will make again.

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GOURMET631

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Columbus, Ohio, USA

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Reviewed: Dec. 8, 2008

This was so delicious, my boyfriend & I loved it. We didn't change a thing and it was perfect! Thanks for the great recipe!

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Jodi

Cooking Level: Expert

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Reviewed: Nov. 24, 2008

This was so good!!! My husband and I are on a restricted diet. So I omitted the potatoes and carrots adding extra onion and celery. I also traded the heavy cream for some 1% cottage cheese that blended into a cream. I used half shrimp and half scallops. My husband gave rave reviews! It's on the "absolutely make again list!"

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Mrs. Uranick

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Reviewed: Oct. 29, 2008

My husband, not a seafood guy, really grooved on this. I did have trouble with it looking a bit curdled, which I believe a previous reviewer had trouble with. I thought it was a little surprising to simmer it with the cream, since it oftens curdles--next time I would try simmering with the egg yolk, so it gets cooked, but then adding the dairy at the end and not letting it get to a simmer.

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Laura

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Atlantic, Iowa, USA

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Reviewed: Oct. 18, 2008

Great flavor and easy to make! I substituted fat-free 1/2 and 1/2 for the heavy cream and it was just fine; this is a good way to reduce the fat content too!

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Kate

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Reviewed: Apr. 24, 2008

I am shocked this does not have more reviews. I love this. Ive made it about 10 times in the past 2 years and all the time it comes out delicious. Everyone who loves seafood just wolfs it down. Even those who are not wild about seafood and mushrooms have admitted its delicious. I often add extra scallops and / or mushrooms and it always turns out great. I intend to try it with shrimp and maybe lobster. I serve with crust fench bread for dipping. The hardest part is the chopping (tedious and time consuming because you want the veggies sliced up as small as possible) and the pureeing because I always do it when the veggies are warm and it gets hot and the mixture is thick but its not really a complicated recipe, just time consuming for a novice cook such as myself.

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Azure

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Tucson, Arizona, USA

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Reviewed: Apr. 6, 2008

I made this tonight and I personally love the fact that it's so different from any other. I thought the carrots and the blending was strange but it all makes sense once you've made it. I can't imagine using a pound of mushrooms and I love mushrooms, I used a half pound. I can see this being great with any kind of seafood and a keeper for when our bored with all your other recipes.. I really liked it

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evilpenguinmd

Cooking Level: Intermediate

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Reviewed: Nov. 12, 2006

This was good. I added 1 tsp. of Old Bay and a can of whole kernel corn. I didn't have fresh mushrooms, so I added a small can, but could have left it out and will next time. After pureeing the cooked vegetables, I decided I wanted some chunks of potato and so added four small diced potatoes. I also didn't have any white wine, but don't think it would have made this any better anyway. This was very good. Thanks.

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Kimberly

Cooking Level: Intermediate

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Reviewed: Feb. 2, 2006

My son David made this last night. Very good. It definitely will be made again.

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ALASKALADY

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Reviewed: Oct. 3, 2005

Very good recipe, I have made this on 4 different occasions with 3 different seafood ingredients ,bay scallops, alaskan king crab and shrimp. All 4 times it was great. I didn't change anything else in the recipe except for adding 1 tsp of Old Bay Seasoning.

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RiverRat61

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Reviewed: Apr. 3, 2005

I served this when I had my parents over for dinner, and they loved it. This is a great soup, but it needs a little more texture. I think I would have liked it better if I had left some of the potatoes in chunks.

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