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

Cajun Scallop Chowder

Read Reviews (8)

"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

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Original recipe makes 4 cups Change Servings
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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.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 20 mins
  • READY IN 30 mins
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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.

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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.

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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!

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Oct 26, 2009

Very Good.

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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!

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Jan 26, 2013

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

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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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Aug 05, 2012

This was really delicious. Everyone loved it. I cooked it exactly as stated except I used fresh broccoli, red peppers and corn. It was awesome!

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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
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