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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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

Directions Step-By-Step

1
In a pot melt butter over medium heat, add scallions and saute until tender.
2
Add flour to butter and scallions, one tablespoon at a time, and stir until dissolved and thickened to make a roux.
3
Add 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.
4
Add wine to the pot and continue to stir until the mixture gets bubbly but not boiling.
5
Add scallops and remaining ingredients, except cheese. Reduce heat and simmer, stirring occasionally, until scallops are cooked.
6
Put 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