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!

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.

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.

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.

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!

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.

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.

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.

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

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!

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

This recipe was flavorless, and bland. It may be because I don't like scallops. I'm used to a more vibrant flavor.

This was really nice and flavorful. We really enjoyed it. It was really chilly over here so it went really good. I served it with a crisp salad and crusty warm sesame encrusted bread and butter. They reason I gave it 4 stars is because I had to make a few changes. If I would have follow the recipe it would have been way too salty and probably also too thick like others said. I put only half teaspoon of salt and it was plenty!! A little more and it would have been ruined. I would encourage others to use only half teaspoon of salt and go from there; add more if needed. I only use one TBL of flour, but ended up adding a tad more to compensate for the water I added to the chowder in order to cook the small cubed potatoes I throw in. I added the potatoes about 10-15 minutes before adding the scallops in lieu of the mushrooms and to make it more hearty. I also added 2 small cloves of garlic for flavor and a little bit more wine. The scallops were big so I cut them in bite size pieces. Instead of a whole cup of milk, I used half cup of heavy whipping cream and half of 2% milk. If one follows the recipe and add two TBLS of flour it might be too thick/rich, but hey! just add more liquid like water, broth or milk! My boyfriend said that the only bad thing about this chowder was that I didn't make enough! :), Thanks for the recipe!

This recipe has a wonderful flavor. I added a splash more milk and the consistency was perfect. Thank you for a delicious recipe.

Loved this soup! It was a very elegant and a refreshing change from our standard salad choices.My Boyfriend raved that it was even better the next day!

Very good, but very heavy and rich.

I agree with other reviews...it is hard to mess this one up and is lots of fun to play with. I doubled the milk, white wine, butter, and mushrooms. Then, I added about 2 TBL of minced garlic, 3 large or six small potatoes, and 3 carrots. To turn it into more of a seafood chowder I also added 3 cans of chopped clams along with the juice. Soooooo good!!!!

This was surprisingly easy to make, yet it looks like a fancy meal. I served mine over linguine and it was a great main dish. I might cut down on the salt the next time though.

Really tasty soup but also very thick (why I only gave it 4 stars). I suggest cutting the flour down a bit and adding extra milk. Very good flavor though!

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!