Cajun Scallop Chowder Recipe - Allrecipes.com
Cajun Scallop Chowder Recipe
  • READY IN 30 mins

Cajun Scallop Chowder

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 cups Change Servings
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  • PREP

    10 mins
  • COOK

    20 mins
  • READY IN

    30 mins

Directions

  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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Reviews More Reviews

Most Helpful Positive Review
Jul 20, 2009

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.

 
Most Helpful Critical Review
Nov 09, 2009

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.

 
May 11, 2010

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

 
Oct 26, 2009

Very Good.

 
Aug 18, 2010

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 directions and it was wonderful. The whole family enjoyed it, even my picky 7 year old!

 
Jan 06, 2014

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 the vegetables at the end, there didn't seem to be enough liquid and the half-and-half added some depth.

 
Jan 26, 2013

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

 
Aug 11, 2012

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

 

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Nutrition

  • Calories
  • 355 kcal
  • 18%
  • Carbohydrates
  • 32.7 g
  • 11%
  • Cholesterol
  • 91 mg
  • 30%
  • Fat
  • 9.5 g
  • 15%
  • Fiber
  • 5.6 g
  • 23%
  • Protein
  • 37.1 g
  • 74%
  • Sodium
  • 1398 mg
  • 56%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

SPICYGIRL
1 Followers 0 Saved Recipes
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