Creamy chowder with scallops, vegetables, and Cajun spices. Serve with a loaf of French bread and butter. Great meal for a cool evening.

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
4
Max Servings:
4
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Ingredients

Directions

  • Place the mixed vegetables in a pot with enough water to cover and bring to a boil until the vegetables are tender, about 5 minutes. Drain and set aside.

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  • Melt the butter in a pot over medium-low heat; cook and stir the onion, garlic, mushrooms, and Cajun seasoning in the melted butter until the onion is tender, but not yet browned, about 5 minutes. Stir in the flour. Pour in the milk; cook and stir until thickened and beginning to bubble. Add the scallops, salt, and pepper; continue cooking until the scallops are opaque, 5 to 7 minutes. Fold the vegetables into the mixture and cook until the vegetables are reheated, 2 to 3 minutes. Serve immediately.

Nutrition Facts

355.3 calories; 37.11 g protein; 32.68 g carbohydrates; 9.46 g fat; 91.07 mg cholesterol; 1398.07 mg sodium.Full Nutrition


Reviews (12)

Read All Reviews

Most helpful positive review

LukesMom
07/20/2009
This was so awesome. I fed six people off this and they all loved it. According to my husband the bite is like fresh horseradish. It has a bite however it goes away quickly.
(10)

Most helpful critical review

Jamie Jensen
11/09/2009
this was pretty good but I accidentally let it boil down a little too much... it turned into a sauce and so I made spagetti and ate it over spagetti. my husband liked it a lot more than I did.
(3)
14 Ratings
  • 5 Rating Star 10
  • 4 Rating Star 3
  • 3 Rating Star 1
LukesMom
07/20/2009
This was so awesome. I fed six people off this and they all loved it. According to my husband the bite is like fresh horseradish. It has a bite however it goes away quickly.
(10)
sararivas
05/11/2010
This was an amazing dish! The only thing I did different was put it over rice. Thanks for the great recipe SPICYGIRL!
(8)
jadedash
10/26/2009
Very Good.
(4)
Jamie Jensen
11/09/2009
this was pretty good but I accidentally let it boil down a little too much... it turned into a sauce and so I made spagetti and ate it over spagetti. my husband liked it a lot more than I did.
(3)
Melissa Kennington
08/18/2010
This was quick easy and fantastic! I didn't have all the vegetables so I just used fresh corn of the cob and I used corn starch instead of all-pourpose flour but otherwise I followed the directions and it was wonderful. The whole family enjoyed it even my picky 7 year old!
(3)
Brittany Carter
05/27/2015
I've made this twice now and I can't give this enough praise. It is one of the best soups I've ever had and it's so easy to make! I normally add a bit more milk (I use about 3 - 4 cups of milk) than what is requested just because I like more broth in my soups. It always comes out delicious!
(1)
Anonymous
08/11/2012
excellent recipe. I modified to use what I had- fresh veggies/mushrooms and needed to increase milk/flour because of all I had. thanks!
(1)
Sharon
01/06/2014
We made this for New Year's Eve dinner. Easy to make with using frozen vegetables to save a lot of prep time. We also added some half-and-half in addition to the milk. When we added in all the vegetables at the end there didn't seem to be enough liquid and the half-and-half added some depth.
(1)
Lorene Beck Doyle
11/11/2018
i did add some potatoes (small chunks-cooked) and mashed baked creamed corn (to thicken) and cooked bacon fat for flavor.'''made it better more filling tasty.!!yum!! and made enough so we had seconds or some for another meal or to share!!