Reviewed: Jan. 31, 2005

I just wasn't impressed with the base of this soup. It had an almost grainy texture to it. My husband did, however, say he liked the flavor.

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BARBIEL

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Reviewed: Jan. 13, 2005

WOW, THIS IS A WONDERFUL CHOWDER THAT EVERYONE LOVES. I USE SKIM MILK INSTEAD OF WHIPPING CREAM AND IT STILL TASTES DEVINE. I HIGHLY SUGGEST THIS.

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ANAKALIA1

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Reviewed: Nov. 17, 2004

This was amazing! I did reduce the amount of mushrooms per the suggestion of one other reviewer... One pound per batch would have been way too much. I made three batches, and used about 12 oz. mushrooms total. The heavy cream/egg yolk mixture makes the recipie. Smell the mixture prior to adding it -- and then after adding it. So rich, so good. I actually used more scallops than called for, and I also added about 1/3 lb. of medium-small shrimp per batch... I intentionally broke the scallops up a bit with a whisk while cooking (I used large scallops) to make it more evenly distributed. All in all, excellent flavor. One reviewer had said they'd used 5 potatoes vs. 3... I used three. I think 5 would have made it a little too thick for my taste. This will definitely become a regular in my book. Regards.

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Scfkwoop

Cooking Level: Professional

Living In: Chicago, Illinois, USA

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Reviewed: Jun. 5, 2004

Great. I used a lot more potatoes (5) so I increased the recipe, I also used half-and-half and and imitation crab instead of scallops. It was a big hit with everyone and a great way to use up my potatoes.

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Wonder Wanda

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Reviewed: Feb. 21, 2004

An excellent recipe, however, I only used a couple of ounces of mushrooms, and doubt one can actaully use a whole pound as recipe calls for without mushrooms completely overwhelming the entire thing. First time I used scallops, 2nd time I used some shrimp, and looking forward to next time when I will use crab, maybe some lobster too!!!

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GEOTHOGY

Cooking Level: Intermediate

Home Town: Bayport, New York, USA

Living In: Smithtown, New York, USA

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Reviewed: Jan. 5, 2002

This is an excellent recipe. A bit rich with all that heavy cream, but delicious. Instead of bay scallops, I used sea scallop pieces which worked just as well.

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PADUTCH

Cooking Level: Intermediate

Living In: Lancaster, Pennsylvania, USA

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Reviewed: Jan. 4, 2002

I made this for New Years Day and It was GREAT! The flavor was perfect. Could not find Bay Scallops had to use Sea Scallops but still great. We will be having this again and again! Thanks Kathy

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BUGGYX2

Cooking Level: Intermediate

Living In: Knoxville, Tennessee, USA

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Reviewed: Dec. 21, 2000

Love this dish. I added only 3/4 lb of scallops and 1 more potato and 1/2 lb of salad shrimp

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maryloucox

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Reviewed: Jul. 11, 2000

This chowder isfantastic. Real New England flavor. The scallops break up into small pieces and the blended carrots and vegetables add a wonderful body. A meal in itself. A+

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14 users found this review helpful