Scallop Chowder

Name: Scallop Chowder
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: American
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

By Cheri Berman
@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.

Rating:

☆☆☆☆☆ 0 votes0

Comments:

1 Comment

Serves:

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
Add Ingredients to Grocery List

How to Make Scallop Chowder

Step-by-Step

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.