Scallop Chowder

Cheri Berman


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.


☆☆☆☆☆ 0 votes

10 Min
30 Min
Stove Top


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

How to Make Scallop Chowder


  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.

Printable Recipe Card

About Scallop Chowder

Course/Dish: Fish Soups
Main Ingredient: Seafood
Regional Style: American
Other Tag: Quick & Easy

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