scallop chowder
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.
prep time
10 Min
cook time
30 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 8 ounces scallops, small or cut up
- 2 tablespoons butter
- 2 - scallions, sliced thin
- 2 tablespoons flour
- 1 can condensed cream of mushroom soup
- 1 cup half and half, or heavy cream
- 1/2 cup white wine
- 1/2 teaspoon paprika
- 1/8 teaspoon chili powder
- 1 pinch white pepper, or to taste
- 3 tablespoons fresh parsley, chopped
- 4 teaspoons parmesan cheese
How To Make scallop chowder
-
Step 1In a pot melt butter over medium heat, add scallions and saute until tender.
-
Step 2Add flour to butter and scallions, one tablespoon at a time, and stir until dissolved and thickened to make a roux.
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Step 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.
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Step 4Add wine to the pot and continue to stir until the mixture gets bubbly but not boiling.
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Step 5Add scallops and remaining ingredients, except cheese. Reduce heat and simmer, stirring occasionally, until scallops are cooked.
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Step 6Put in serving bowls and top with cheese.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Fish Soups
Tag:
#Quick & Easy
Keyword:
#scallops
Keyword:
#chowder
Keyword:
#soup
Keyword:
#fish
Ingredient:
Seafood
Culture:
American
Method:
Stove Top
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