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scallop chowder

cmberman avatar
Recipe by
Cheri Berman
@cmberman
North Chesterfield, VA

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.

yield 4 serving(s)
prep time 10 Min
cook time 30 Min
method Stove Top

Ingredients For scallop chowder

  • 8 oz
    scallops, small or cut up
  • 2 Tbsp
    butter
  • 2
    scallions, sliced thin
  • 2 Tbsp
    flour
  • 1 can
    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

  • 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.
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