"A wonderful soup featuring white wine, onions and tender scallops. You may use either ocean or bay scallops." — Shirley
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scallops, rinsed and drained
green onion, minced
fresh mushrooms, sliced
dry white wine
ground white pepper
shredded Swiss cheese
chopped fresh parsley
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.
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.
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!
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!
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!
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!
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.
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 mushrooms, so I ended up adding about 3/4 cup half-and-half. Turned out perfect.
Thanks for this recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Scallop Chowder
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 110
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