Scallop Chowder
1 photo of Scallop Chowder
By
Cheri Berman
@cmberman
1
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.
Ingredients
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8 ozscallops, small or cut up
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2 Tbspbutter
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2scallions, sliced thin
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2 Tbspflour
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1 can(s)condensed cream of mushroom soup
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1 chalf and half, or heavy cream
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1/2 cwhite wine
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1/2 tsppaprika
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1/8 tspchili powder
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1 pinchwhite pepper, or to taste
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3 Tbspfresh parsley, chopped
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4 tspparmesan cheese
How to Make Scallop Chowder
- In a pot melt butter over medium heat, add scallions and saute until tender.
- Add flour to butter and scallions, one tablespoon at a time, and stir until dissolved and thickened to make a roux.
- 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.
- Add wine to the pot and continue to stir until the mixture gets bubbly but not boiling.
- Add scallops and remaining ingredients, except cheese. Reduce heat and simmer, stirring occasionally, until scallops are cooked.
- Put in serving bowls and top with cheese.
