Reviewed: Oct. 31, 2009

This was a very tasty soup! I did not have green onions, so instead I used regular onions. I did as another reviewer suggested and sautéed the scallops in the grease of the piece of bacon that I cooked before hand. I then added, in small pieces, the bacon to the soup. I only cooked the scallops for one minute on each side and then added them to the soup at the very last moment. Scallops should not be over cooked, otherswise they loose their light texture and become chewy and rubbery. I did as others and added some chives and a cup and a half of chicken stock as well as potatoes which made this soup filling enough as a main course.

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ashleyenfrance

Cooking Level: Beginning

Home Town: Denver, Colorado, USA

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Reviewed: Oct. 15, 2009

This is a great starter....I added a potato, celery, fresh garlic and doubled the liquid, mushrooms and the cheese. I also added chicken stock. The whole family loved it which says alot because my kids dont like fish....only wish I had some leftover for lunch!

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pixiestix

Cooking Level: Expert

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Reviewed: Oct. 12, 2009

This was a pretty good chowder - nice and thick and creamy. I added a potato and carrot to make up for the fact that I didn't have quite enough scallops. I tasted it before serving and found it was a little bland so I added some thyme and then mixed in the swiss until it melted. It didn't make very much so I would double the recipe if you want to have leftovers.

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Sugar8184

Cooking Level: Intermediate

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Reviewed: May 20, 2009

I didn't have green onion or swiss cheese and this still turned out great. I only used 1/2 t of salt because it just seemed like it would be too much and it 1/2 was just right. I was going to add another type of cheese to replace the swiss but it really didn't need it. I think I will try to add corn and fake bacon next time.

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SuziandBear

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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Reviewed: Apr. 5, 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 :)

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littlemissdelight

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Reviewed: Nov. 5, 2008

Delicious! Added carrots, potatoes, more flour. Would add corn. Used vegetable broth instead of white wine = no extra salt added. No parsley. Is also good with a little bit of chili powder sprinkled on it.

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Randi

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Reviewed: Oct. 18, 2008

This was a wonderful chowder, very tasty and easy!!! Like other reviewers I added a few things - extra mushrooms, more flour, celery, corn and minced garlic - but that was for my personal taste, the basics of this one can't be beat! I did think it needed a bit more liquid, so added some heavy cream I had in the fridge- creamy heaven... thanks so much for this wonderful recipe, this is one for the favorites file!

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neofoodie

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Reviewed: Sep. 15, 2008

So good. Easy. YUM!

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BK

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Reviewed: Jun. 20, 2008

Great easy recipe. My wife loved it! Have made the recipe twice now. Didn't have any regular white wine, so used white cooking wine. 1/2 a cup was a bit overpowering, so made it with 1/4 cup the next time and I thought it turned out better. I'm sure this was because I was using the cooking wine though. Great recipe though!

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Captain Rob

Cooking Level: Expert

Living In: Frisco, Texas, USA

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Reviewed: Mar. 7, 2008

I didn't like the way the rue started. So I used another recipe that helped me with it and added the things that I had on hand. All in all it was good, only wished I had mushrooms and the instructions were better off.

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Mary C.

Cooking Level: Intermediate

Living In: Orlando, Florida, USA

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Reviewed: Feb. 16, 2008

This was a great recipe. I tried the basic recipe which was very good. But, I felt for our tastes it needed to be "Souped" up a little. I used Bay Scallops. I added a little more mushrooms. While the mushrooms and onion were cooking, I added 3 minced garlic toes. I doubled the amount of flour. Then, added double the amount of milk. I substituted chicken broth for the wine. I added dill weed and Lemon Pepper Old Bay Seasoning. When everything was thouroughly heated, I melted the Swiss cheese right into the chowder. It was outstanding. I'm planning on serving it again next week.

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TESEBOB

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Reviewed: Jan. 27, 2008

Great easy soup, I cut back on the salt, used just 1 Tbs of butter, chopped sweet onion and added 1 can of minced clams with the juice and found that the consistency was perfect, no need to add extra milk as others did. I used frozen bay scallops which I did not thaw before adding (maybe another reason it was not too thick) and added a half cup of frozen corn and a few dashed of old bay too.

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ZELDA3333

Cooking Level: Intermediate

Home Town: Kelleys Island, Ohio, USA

Living In: Kapaa, Hawaii, USA

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Reviewed: Jan. 11, 2008

Great recipe. I was worried that the scallops wouldn't get cooked through, so cut the large sea scallops in thirds or quarters to ensure they were cooked through. Also added a splash of cooking sherry. My husband & I are eating low carb, and found this to be a delicious dinner on it's own (I used 1 1/2 lb scallops & 8 oz mushroom, increasing the liquids a bit accordingly). Will definitely make again! Thanks!

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food_as_therapy

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Reviewed: Jan. 2, 2008

This was great but since I deviated from the basic recipe so much I'm not sure it's fair to rate it. I followed a couple tips and then added my own. This is what I did and it was a wonderful chowder. I doubled the rouxe. For the liquids I used 1 1/2 c milk, 1 -- 8oz bottle of clam juice, 1/2 c white wine,1 1/2 c chicken broth; 1/4 c chopped onion (I didn't have green onions); 2 tsp Old Bay seasonings; 1/2 of a small can of good corn (drained), 2 potatoes - diced; 1/4 lb. shrimp; and a little squeeze of some fresh lemon (I'll guess 1 tsp.) I did use 1 pound of frozen bay scallops, a couple twists of sea salt from the grinder, and 1/2 c swiss melted into the pot. This ended up like a cream soup consistency, a little thinner than what I think of a chowder and awesome. Enough for four people as the main dish which is what I was looking for and why I doubled up basically. I just added the chicken stock in 1/2 cup amounts till I liked the consistency. Simmered it a couple hours and yumm-o!! Sweet, tender scallops. Very, very good basic recipe, thanks so much for it. It's a keeper and a favorite. Very easy and a good company soup.

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Kimberly

Cooking Level: Intermediate

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Reviewed: Nov. 16, 2007

This was really good, the only change I made was that I added a bag of frozen corn to it and that was really good the the scallops. Freezes well too.

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SANDY

Cooking Level: Expert

Living In: Sebastian, Florida, USA

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Reviewed: Aug. 27, 2007

This chowder came out great! I doubled the milk because I wanted more liquid and I also mixed in mozzarella cheese instead of swiss. I also served it over a scoop of white rice. I will definitely make this again maybe I will add clams next time.

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Billie

Cooking Level: Expert

Living In: Jupiter, Florida, USA

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Reviewed: Aug. 12, 2007

Everyone loved it! The scallops are more tender than clams and make a far better "clam chowder."

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Paula

Cooking Level: Intermediate

Living In: Plant City, Florida, USA

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Reviewed: Jun. 5, 2007

i added potatoes, celery, and vidalia onion. added a little extra white pepper, and also some black pepper and thyme. i used twice the amount of flour and milk since i didnt feel like it would make enough chowder for all the veggies and scallops. i also added a pound of fresh clams. it tasted a little too much like wine at first, but after cooking it for a bit was better. should make really good leftovers!

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blugrassgurrl

Cooking Level: Intermediate

Home Town: Willimantic, Connecticut, USA

Living In: Groton, Connecticut, USA

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Reviewed: Apr. 11, 2007

This was a good and welcome dish at the house. We added shrimp because we had a few leftover. I spiced mine up to more my liking. I think some crisp smokey bacon would be a good added ingredient. Overall quite delicious and simple to make. We will make it again...thanks

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