Recipe by SPICYGIRL
"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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1 (16 ounce) package
mixed frozen vegetables ( broccoli, corn, red pepper)
1 (4 ounce) package
sliced fresh mushrooms
1 1/2 cups
scallops - rinsed, drained, and cut in half
ground black pepper
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 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.
This was an amazing dish! The only thing I did different was put it over rice. Thanks for the great recipe SPICYGIRL!
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!
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Cajun Scallop Chowder
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 85
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