Scallop Chowder

Cheri Berman

By
@cmberman

This is a super quick and easy recipe that is great as an appetizer. Double the recipe to make enough to serve as a main course with a crusty bread.


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Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
4
Prep:
10 Min
Cook:
30 Min
Method:
Stove Top

Ingredients

8 oz
scallops, small or cut up
2 Tbsp
butter
2
scallions, sliced thin
2 Tbsp
flour
1 can(s)
condensed cream of mushroom soup
1 c
half and half, or heavy cream
1/2 c
white wine
1/2 tsp
paprika
1/8 tsp
chili powder
1 pinch
white pepper, or to taste
3 Tbsp
fresh parsley, chopped
4 tsp
parmesan cheese

Step-By-Step

1In a pot melt butter over medium heat, add scallions and saute until tender.
2Add flour to butter and scallions, one tablespoon at a time, and stir until dissolved and thickened to make a roux.
3Add mushroom soup from can and mix with roux until well mixed Add cream a little at a time, stirring constantly. Do not let the mixture get too thick.
4Add wine to the pot and continue to stir until the mixture gets bubbly but not boiling.
5Add scallops and remaining ingredients, except cheese. Reduce heat and simmer, stirring occasionally, until scallops are cooked.
6Put in serving bowls and top with cheese.

About this Recipe

Course/Dish: Fish Soups
Main Ingredient: Seafood
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #scallops, #chowder, #soup, #fish