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Creamy Scallop Chowder

4

30 min

Creamy Scallop Chowder

Creamy Scallop Chowder Photo 1

Time

30 min

Serving

4 persons

Calories

298

Rating

4.00★ (90)

Cuisine

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

Ingredients

  • scallops: 1 pound (drained)
  • butter: 2 Tbsp
  • bunch green onion: 1 piece (minced)
  • ounces fresh mushrooms: 4 piece (sliced)
  • all-purpose flour: 2 Tbsp
  • milk: 1 cup
  • dry white wine: 0.5 cup
  • salt: 1 tsp
  • pinch ground white pepper: 1 piece
  • Swiss Cheese: 0.5 cup (shredded)
  • fresh parsley: 2 Tbsp (chopped)

Metric Conversion

Stages of cooking

Creamy Scallop Chowder Photo 21
Creamy Scallop Chowder Photo 32
Creamy Scallop Chowder Photo 43
  1. Wash and drain scallops.
    Creamy Scallop Chowder Photo 2
  2. Melt butter in a small stock pot over medium-low heat. Sauté onions and mushrooms until tender.
    Creamy Scallop Chowder Photo 3
  3. 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.
    Creamy Scallop Chowder Photo 4

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