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Rating: 4.52 stars
89 Ratings
  • 5 star values: 57
  • 4 star values: 24
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 0

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

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

298 calories; protein 28.6g; carbohydrates 12.8g; fat 12.2g; cholesterol 79.5mg; sodium 920.8mg. Full Nutrition
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Reviews (78)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/07/2005
I melted the cheese right into the soup and used more milk than was called for and it was fantastic! The second time around I threw in three cubed potatoes and a bag of frozen corn.....and it was even better! This is a fun soup to play around with doubt you can ruin it. Read More
(42)

Most helpful critical review

Rating: 3 stars
12/08/2009
Wish I'd read the reviews before I made this and added some extras. The flavor was really strong which I guess isn't a bad thing but not what I typically like in a chowder. Overall it was good but I don't think I'd make it again as written. Read More
(6)
89 Ratings
  • 5 star values: 57
  • 4 star values: 24
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
02/06/2005
I melted the cheese right into the soup and used more milk than was called for and it was fantastic! The second time around I threw in three cubed potatoes and a bag of frozen corn.....and it was even better! This is a fun soup to play around with doubt you can ruin it. Read More
(42)
Rating: 4 stars
11/15/2005
This was a wonderfully tasty chowder! I, too, added a few extra ingredients. In addition to the green onions and mushrooms, I sauteed some shallots, 1 clove minced garlic, and diced celery too. I added a bit of dill, paprika, and a couple pinches of Old Bay seasoning. Also threw in a handful of chopped, fresh parsley. I used 2% milk, a 1/2 C of half&half, and another half C of chicken broth, in addition to the white wine. (had to use some vermouth, cuz it's all I had handy). The end result was great, and warmed up our chilly Texas night! Thanks for a delicious recipe Shirley! Read More
(37)
Rating: 5 stars
10/22/2005
Thank goodness I read the reviews first and learned that you really can't go wrong with this recipe! I didn't have any milk mushrooms or swiss cheese on hand so I used evaporated milk creamed corn and diced potato carrot and red pepper for colour. I used grated Fontina cheese and blended it right into the soup. I did need to add a bit of water to thin it bit. Then I threw in some fresh chives and thyme near the end. The result? A wonderful tasting and colourful chowder! Read More
(32)
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Rating: 4 stars
04/06/2009
This recipe is a great starter - it's got it mostly right. Here are the changes I made - this chowder came out absolutely delicious. it tasted like lobster bisque. 1. chop up two slices of bacon and brown in the stock pot until almost crunchy; remove from pan and drain on paper towel. 2. add two tablespoons of butter to the bacon drippings melt on low heat add the scallops and cook on each side for 1 minute each; remove scallops and set on a plate. 3. add a little more butter throw in the onions and cook for two minutes; add the rest of the veggies (i used potatoes carrots celery at this point) and cook for another maybe 4 minutes. 4. add approx. 2 cups of chicken stock and bring up to a boil; then simmer for 10 minutes. 5. after that - add 1/4 cup of flour 2 1/2 cups of milk pepper some spices (i used a little thyme and oregano). 6. cook until the soup thickens - another 10 minutes or so. 7. quarter the scallops and throw back into the pot. 8. add 1/4 cup to the soup and stir in. simmer for 4 minutes and then remove from heat. i am so pleased with how this came out. i'm tempted to eat more of it but i'll hold back:) Read More
(21)
Rating: 5 stars
01/16/2006
I thought this was delicious! While I was making the soup base I remember thinking that it already tasted like it was made for scallops before I even added them. This is so good and rich. I added some potatoes to make a main course out of it. I used frozen scallops but next time I will use fresh because my husband didn't care for the frozen. Thanks for the recipe! Read More
(19)
Rating: 4 stars
08/31/2005
Very nice! Much like others I did go off the beaten path at the mercy of my pantry. Id Est I used portabellos a vidalia onion a can of skimmed evaporated milk and most heinous --- frozen bay scallops. It still kicked butt - Of course a great salad warm bread and chilled Reisling not withstanding! Read More
(16)
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Rating: 5 stars
04/04/2003
YUM!!!!! This tastes so good! I will definitely be making this again. I did have to make one change to the recipe though. It didn't seem to have enough liquid to go with the scallops and mushrooms so I ended up adding about 3/4 cup half-and-half. Turned out perfect. Thanks for this recipe! Read More
(15)
Rating: 5 stars
03/10/2004
A GREAT CHOWDER! NEEDS A LITTLE MORE LIQUID SO I ADDED MORE WINE SINCE I THINK THAT'S WHAT MAKES IT SO TASTY. DEFINITELY A KEEPER. Read More
(14)
Rating: 5 stars
12/08/2006
This recipe has a wonderful flavor. I added a splash more milk and the consistency was perfect. Thank you for a delicious recipe. Read More
(13)
Rating: 3 stars
12/08/2009
Wish I'd read the reviews before I made this and added some extras. The flavor was really strong which I guess isn't a bad thing but not what I typically like in a chowder. Overall it was good but I don't think I'd make it again as written. Read More
(6)