Hearty Scallop Chowder

Total Time
Prep 15 mins
Cook 30 mins

Nice chunky chowder. Easily doubled.

Ingredients Nutrition


  1. Put first 10 ingredients into large saucepan. Simmer, stirring often, to dissolve bouillon cubes and cook vegetables. Remove bay leaf. Cool a bit and run mixture through blender. Set aside in saucepan.
  2. Combine butter and mushrooms in frying pan. Sauté until mushrooms are beginning to brown.
  3. Add scallops and wine. Cover and steam fry about 1 minutes, stirring 2 or 3 times. Add to pureed vegetables.
  4. Stir in cream. Heat but don’t boil. Garnish with parsley or chives and little fish crackers if you wish. Makes about 6 cups chowder.
  5. Company’s Coming for Christmas.
Most Helpful

Creamy , thick tasty chowder. This is so quick to put together and the pureed vegetable base is lovely and you could easily chnage this up and add different types of seafood/fish. My pureed veggies were very thick so I used a mix of skim milk and light cream instead of a heavy cream but it still was so thick and creamy Made for Belly Warmers January Event

wicked cook 46 January 27, 2009