SCALLOP CHOWDER RECIPE RECIPES

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CREAMY SCALLOP CHOWDER RECIPE | ALLRECIPES



Creamy Scallop Chowder Recipe | Allrecipes image

A wonderful soup featuring white wine, onions and tender scallops. You may use either ocean or bay scallops.

Provided by Shirley

Categories     Soups, Stews and Chili Recipes    Soup Recipes    Seafood

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 11

1 pound scallops, rinsed and drained
2 tablespoons butter
1 bunch green onion, minced
4 ounces fresh mushrooms, sliced
2 tablespoons all-purpose flour
1 cup milk
½ cup dry white wine
1 teaspoon salt
1 pinch ground white pepper
½ cup shredded Swiss cheese
2 tablespoons chopped fresh parsley

Steps:

  • Wash and drain scallops. If scallops are large, cut in half. In a small stock pot, melt butter over medium-low heat. Saute onions and mushrooms until tender.
  • Stir in flour. Pour in milk and stir over medium heat until thickened and bubbly. Add wine, scallops, salt and pepper. Cook over medium heat until thickened. Serve topped with Swiss cheese and parsley.

Nutrition Facts : Calories 297.6 calories, CarbohydrateContent 12.8 g, CholesterolContent 79.5 mg, FatContent 12.2 g, FiberContent 2 g, ProteinContent 28.6 g, SaturatedFatContent 7 g, SodiumContent 920.8 mg, SugarContent 5.1 g

SCALLOP CHOWDER RECIPE - FOOD.COM



Scallop Chowder Recipe - Food.com image

This is a rich, traditional chowder recipe using tender and creamy bay scallops in place of clams. From Linda Larsen,Your Guide to Busy Cooks, on ABOUT.COM/busy cooks

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 4 serving(s)

Number Of Ingredients 11

2 slices bacon, chopped
12 ounces bay scallops, thawed if frozen
1 onion, chopped
1 cup diced peeled potato
1/4 cup chopped celery
1 cup fish stock or 1 cup chicken stock
1/4 cup flour
1/8 teaspoon white pepper
1/4 teaspoon dried marjoram
2 1/2 cups milk
12 ounces corn, drained

Steps:

  • In large stockpot, cook bacon until crisp; remove from pan, drain on paper towels, crumble, and set aside.
  • In drippings, place scallops and cook for 3-4 minutes until opaque (8-9 minutes for sea scallops).
  • Remove scallops from pot and set aside.
  • In drippings in pot, add onion, potatoes and celery and cook for 3-4 minutes.
  • Add fish stock and bring to a boil; reduce heat, cover, and simmer for 8-10 minutes until potatoes are tender.
  • In medium bowl, combine flour, marjoram, pepper, and milk and mix with wire whisk until blended.
  • Add to pot along with drained corn and bring to a simmer.
  • Cook over medium heat for 12 minutes, stirring often, until soup has thickened and vegetables are tender.
  • Add cooked scallops and simmer for 3-4 minutes until scallops are thoroughly heated.

Nutrition Facts : Calories 396.8, FatContent 13.1, SaturatedFatContent 5.6, CholesterolContent 57.9, SodiumContent 420.8, CarbohydrateContent 46.1, FiberContent 3.9, SugarContent 4.3, ProteinContent 26.7

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Every once in a while I make a dish that no matter how great it tastes, I just can't get past how it looks, and that was the case with this very easy, incredibly delicious scallop chowder. If you do make it, and want a thicker, more traditional chowder base, simply mash some of your potatoes into the mixture.
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