Scallop Chowder
1 photo of Scallop Chowder Recipe
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
- 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
How to Make Scallop Chowder
- 1In a pot melt butter over medium heat, add scallions and saute until tender.
- 2Add flour to butter and scallions, one tablespoon at a time, and stir until dissolved and thickened to make a roux.
- 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.
- 4Add wine to the pot and continue to stir until the mixture gets bubbly but not boiling.
- 5Add scallops and remaining ingredients, except cheese. Reduce heat and simmer, stirring occasionally, until scallops are cooked.
- 6Put in serving bowls and top with cheese.
