Creamy Scallop Chowder

Creamy Scallop Chowder

67

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

30 m servings 298 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 298 kcal
  • 15%
  • Fat:
  • 12.2 g
  • 19%
  • Carbs:
  • 12.8g
  • 4%
  • Protein:
  • 28.7 g
  • 57%
  • Cholesterol:
  • 80 mg
  • 27%
  • Sodium:
  • 921 mg
  • 37%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

67
  1. 75 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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 go...

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 ...

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. ...

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 ...

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 add...

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...

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...

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.

YUM!!!!! This tastes so good! I will definitely be making this again. I did have to make one change to the recipe, though. It didn't seem to have enough liquid to go with the scallops and mu...

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