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

Creamy Scallop Chowder

Recipe by  

"A wonderful soup featuring white wine, onions and tender scallops. You may use either ocean or bay scallops."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings

Directions

  1. Wash and drain scallops. If scallops are large, cut in half. In a small stock pot, melt butter over medium-low heat. Saute onions and mushrooms until tender.
  2. Stir in flour. Pour in milk and stir over medium heat until thickened and bubbly. Add wine, scallops, salt and pepper. Cook over medium heat until thickened. Serve topped with Swiss cheese and parsley.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 20 mins
  • READY IN 30 mins
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Reviews More Reviews

Most Helpful Positive Review
Feb 06, 2005

I melted the cheese right into the soup and used more milk than was called for and it was fantastic! The second time around, I threw in three cubed potatoes and a bag of frozen corn.....and it was even better! This is a fun soup to play around with ~ doubt you can ruin it.

 
Most Helpful Critical Review
Dec 08, 2009

Wish I'd read the reviews before I made this and added some extras. The flavor was really strong, which I guess isn't a bad thing, but not what I typically like in a chowder. Overall it was good, but I don't think I'd make it again as written.

 
Oct 22, 2005

Thank goodness I read the reviews first and learned that you really can't go wrong with this recipe! I didn't have any milk, mushrooms or swiss cheese on hand so I used evaporated milk, creamed corn and diced potato, carrot and red pepper for colour. I used grated Fontina cheese and blended it right into the soup. I did need to add a bit of water to thin it bit. Then I threw in some fresh chives and thyme near the end. The result? A wonderful tasting and colourful chowder!

 
Nov 15, 2005

This was a wonderfully tasty chowder! I, too, added a few extra ingredients. In addition to the green onions and mushrooms, I sauteed some shallots, 1 clove minced garlic, and diced celery too. I added a bit of dill, paprika, and a couple pinches of Old Bay seasoning. Also threw in a handful of chopped, fresh parsley. I used 2% milk, a 1/2 C of half&half, and another half C of chicken broth, in addition to the white wine. (had to use some vermouth, cuz it's all I had handy). The end result was great, and warmed up our chilly Texas night! Thanks for a delicious recipe Shirley!

 
Jan 16, 2006

I thought this was delicious! While I was making the soup base, I remember thinking that it already tasted like it was made for scallops before I even added them. This is so good and rich. I added some potatoes to make a main course out of it. I used frozen scallops but next time I will use fresh because my husband didn't care for the frozen. Thanks for the recipe!

 
Aug 31, 2005

Very nice! Much like others I did go off the beaten path at the mercy of my pantry. Id Est, I used portabellos, a vidalia onion, a can of skimmed evaporated milk, and most heinous --- frozen bay scallops. It still kicked butt - Of course a great salad, warm bread, and chilled Reisling not withstanding!

 
Apr 06, 2009

This recipe is a great starter - it's got it mostly right. Here are the changes I made - this chowder came out absolutely delicious. it tasted like lobster bisque. 1. chop up two slices of bacon and brown in the stock pot until almost crunchy; remove from pan and drain on paper towel. 2. add two tablespoons of butter to the bacon drippings, melt on low heat, add the scallops and cook on each side for 1 minute each; remove scallops and set on a plate. 3. add a little more butter, throw in the onions and cook for two minutes; add the rest of the veggies (i used potatoes, carrots, celery at this point) and cook for another maybe 4 minutes. 4. add approx. 2 cups of chicken stock and bring up to a boil; then simmer for 10 minutes. 5. after that - add 1/4 cup of flour, 2 1/2 cups of milk, pepper, some spices (i used a little thyme and oregano). 6. cook until the soup thickens - another 10 minutes or so. 7. quarter the scallops and throw back into the pot. 8. add 1/4 cup to the soup and stir in. simmer for 4 minutes and then remove from heat. i am so pleased with how this came out. i'm tempted to eat more of it but i'll hold back :)

 
Mar 10, 2004

A GREAT CHOWDER! NEEDS A LITTLE MORE LIQUID SO I ADDED MORE WINE SINCE I THINK THAT'S WHAT MAKES IT SO TASTY. DEFINITELY A KEEPER.

 

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Nutrition

  • Calories
  • 298 kcal
  • 15%
  • Carbohydrates
  • 12.8 g
  • 4%
  • Cholesterol
  • 80 mg
  • 27%
  • Fat
  • 12.2 g
  • 19%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 28.7 g
  • 57%
  • Sodium
  • 921 mg
  • 37%

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

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