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Prep Time:
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Cook Time:
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Ready In:
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10 Minutes
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20 Minutes
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30 Minutes
Reviewed by:
chelsea_stevenson
This recipe was simple and easy to make. I modified the recipe and added carrots instead of mushrooms. I think i will add potatoes next time as well. I also added some garlic powder
Reviewed by:
Lou
Great recipe. I put in 1 can of creamed corn as well as some frozen extra sweet corn for a scallop/corn chowder. Excellent!
Reviewed by:
Terry
This chowder was so terrific I'm already planning on when I can make it again!! It's creamy even with the reduced fat milk I used and was really easy to put together. A real keeper!!!
Reviewed by:
Sugar8184
This was a pretty good chowder - nice and thick and creamy. I added a potato and carrot to make up for the fact that I didn't have quite enough scallops. I tasted it before serving and found it was a little bland so I added some thyme and then mixed in the swiss until it melted. It didn't make very much so I would double the recipe if you want to have leftovers.
Reviewed by:
offici8
Amazing and easy. I doubled the milk and flour to make it more of a soup than a sauce. I was surprised how much flavor could come from so few ingredients.
Reviewed by:
ashleyenfrance
This was a very tasty soup! I did not have green onions, so instead I used regular onions. I did as another reviewer suggested and sautéed the scallops in the grease of the piece of bacon that I cooked before hand. I then added, in small pieces, the bacon to the soup. I only cooked the scallops for one minute on each side and then added them to the soup at the very last moment. Scallops should not be over cooked, otherswise they loose their light texture and become chewy and rubbery. I did as others and added some chives and a cup and a half of chicken stock as well as potatoes which made this soup filling enough as a main course.
Reviewed by:
blugrassgurrl
i added potatoes, celery, and vidalia onion. added a little extra white pepper, and also some black pepper and thyme. i used twice the amount of flour and milk since i didnt feel like it would make enough chowder for all the veggies and scallops. i also added a pound of fresh clams. it tasted a little too much like wine at first, but after cooking it for a bit was better. should make really good leftovers!
Reviewed by:
Brandy
This was really nice and flavorful. We really enjoyed it. It was really chilly over here so it went really good. I served it with a crisp salad and crusty warm sesame encrusted bread and butter. They reason I gave it 4 stars is because I had to make a few changes. If I would have follow the recipe it would have been way too salty and probably also too thick like others said. I put only half teaspoon of salt and it was plenty!! A little more and it would have been ruined. I would encourage others to use only half teaspoon of salt and go from there; add more if needed. I only use one TBL of flour, but ended up adding a tad more to compensate for the water I added to the chowder in order to cook the small cubed potatoes I throw in. I added the potatoes about 10-15 minutes before adding the scallops in lieu of the mushrooms and to make it more hearty. I also added 2 small cloves of garlic for flavor and a little bit more wine. The scallops were big so I cut them in bite size pieces. Instead of a whole cup of milk, I used half cup of heavy whipping cream and half of 2% milk. If one follows the recipe and add two TBLS of flour it might be too thick/rich, but hey! just add more liquid like water, broth or milk! My boyfriend said that the only bad thing about this chowder was that I didn't make enough! :), Thanks for the recipe!
Reviewed by:
Paula
Everyone loved it! The scallops are more tender than clams and make a far better "clam chowder."
Reviewed by:
Craig
This was a good and welcome dish at the house. We added shrimp because we had a few leftover. I spiced mine up to more my liking. I think some crisp smokey bacon would be a good added ingredient. Overall quite delicious and simple to make. We will make it again...thanks
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