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Creamy Scallop Chowder
SUBMITTED BY:
Shirley
PHOTO BY:
bhague
"A wonderful soup featuring white wine, onions and tender scallops. You may use either ocean or bay scallops."
RECIPE RATING:
Read Reviews
(44)
Review/Rate This Recipe
PREP TIME
10 Min
COOK TIME
20 Min
READY IN
30 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 pound scallops, rinsed and drained
2 tablespoons butter
1 bunch green onion, minced
4 ounces fresh mushrooms, sliced
2 tablespoons all-purpose flour
1 cup milk
1/2 cup dry white wine
1 teaspoon salt
1 pinch ground white pepper
1/2 cup shredded Swiss cheese
2 tablespoons chopped fresh parsley
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DIRECTIONS
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.
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.
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REVIEWS
Reviewed on Aug. 31, 2005 by
SANDS99
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SANDS99
Aug. 31, 2005
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!
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5 users found this review helpful
Very nice! Much like others I did go off the beaten path at the mercy of my pantry. Id Est, I...
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Reviewed on Feb. 6, 2005 by CAROL KRESGE
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CAROL KRESGE
Feb. 6, 2005
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.
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5 users found this review helpful
I melted the cheese right into the soup and used more milk than was called for and it was...
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Reviewed on Nov. 15, 2005 by
SanAntonioElvis
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SanAntonioElvis
Nov. 15, 2005
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!
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4 users found this review helpful
This was a wonderfully tasty chowder! I, too, added a few extra ingredients. In addition to...
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Reviewed on Oct. 22, 2005 by ALICE3913
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ALICE3913
Oct. 22, 2005
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!
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4 users found this review helpful
Thank goodness I read the reviews first and learned that you really can't go wrong with this...
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Reviewed on Mar. 10, 2004 by LEOT
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LEOT
Mar. 10, 2004
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.
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4 users found this review helpful
A GREAT CHOWDER! NEEDS A LITTLE MORE LIQUID SO I ADDED MORE WINE SINCE I THINK THAT'S WHAT...
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Reviewed on Oct. 7, 2003 by
LINDA MCLEAN
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LINDA MCLEAN
Oct. 7, 2003
Wonderful recipe! I needed to add more liquid and I did add more spices including a bit of cayenne. I topped this delicious soup with fried bacon pieces. Thanks Shirley!
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4 users found this review helpful
Wonderful recipe! I needed to add more liquid and I did add more spices including a bit of...
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Reviewed on Oct. 3, 2003 by
CHEFJULIE1
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CHEFJULIE1
Oct. 3, 2003
We loved this flavorful, creamy soup. It's a great low fat option to chowders that use cream. I tripled the recipe, but used only 1 1/2 pounds scallops - and added an extra cup of milk - to feed 5. There wasn't a drop left!
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4 users found this review helpful
We loved this flavorful, creamy soup. It's a great low fat option to chowders that use cream....
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Reviewed on Apr. 4, 2003 by JANDAL
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JANDAL
Apr. 4, 2003
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 mushrooms, so I ended up adding about 3/4 cup half-and-half. Turned out perfect. Thanks for this recipe!
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4 users found this review helpful
YUM!!!!! This tastes so good! I will definitely be making this again. I did have to make one...
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Reviewed on Dec. 8, 2006 by SICKNTIRED
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SICKNTIRED
Dec. 8, 2006
This recipe has a wonderful flavor. I added a splash more milk and the consistency was perfect. Thank you for a delicious recipe.
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3 users found this review helpful
This recipe has a wonderful flavor. I added a splash more milk and the consistency was...
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Reviewed on Jan. 16, 2006 by
SWEETSONGBIRD
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SWEETSONGBIRD
Jan. 16, 2006
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!
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3 users found this review helpful
I thought this was delicious! While I was making the soup base, I remember thinking that it...
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