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Creamy Scallop Chowder

Reviewed: Jan. 12, 2013
Delicious recipe, but I did have to add additional liquid to give it a more appealing consistency. Instead of just adding more milk though, I punched it up with low sodium chicken broth (about 1 cup) and some additional wine. Also, I didn't have green onions on hand so I used 1/2 of a white onion, very finely minced and sauteed in the butter. The results were a hearty thick soup that wasn't as rich as it would have been with just milk. I think the addition of the chicken broth enhanced the flavor of the soup and gave it a texture that wasn't too rich, but rich enough to be fabulous. I left out the cheese completely. The flavor of the soup by itself was so wonderful that I didn't want to alter it by adding cheese. The whole family approved :)
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