Cajun Scallop Chowder

Name: Cajun Scallop Chowder
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 cups
Ingredients: 1 (16 ounce) package mixed frozen vegetables ( broccoli, corn, red pepper); 2 tablespoons butter; ¾ cup chopped onion; 1 clove garlic, minced; 1 (4 ounce) package sliced fresh mushrooms; 1 tablespoon Cajun seasoning; 2 tablespoons all-purpose flour; 1 ½ cups milk; 1 pound scallops - rinsed, drained, and cut in half; 1 teaspoon salt; ⅛ teaspoon ground black pepper

Rating: 4.7 stars

23 Ratings
21 Reviews
6 Photos

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

By SPICYGIRL

Gallery

Recipe Summary test

prep:

10 mins

cook:

20 mins

total:

30 mins

Servings:

Yield:

4 cups

Nutrition Info

Directions

Step 1
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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Step 2
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

Per Serving:

355 calories; protein 37.1g; carbohydrates 32.7g; fat 9.5g; cholesterol 91.1mg; sodium 1398.1mg. Full Nutrition

Reviews (21)

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. Read More

Helpful

(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. Read More

Helpful

(3)

23 Ratings

5 star values: 17
4 star values: 5
3 star values: 1
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

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. Read More

Helpful

(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! Read More

Helpful

(8)

Waylon Kardash

10/26/2009

Very Good. Read More

Helpful

(4)

Jamie Jensen

11/09/2009

Helpful

(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! Read More

Helpful

(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! Read More

Helpful

(1)

tink3rbell

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! Read More

Helpful

(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. Read More

Helpful

(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!! Read More

More Reviews

Back to Cajun Scallop Chowder

All Reviews for Cajun Scallop Chowder

- of Reviews

Cajun Scallop Chowder

Servings Per Recipe: 4
Calories: 355.3

% Daily Value *

protein: 74 %

carbohydrates: 11 %

dietary fiber: 23 %

sugars:

fat: 15 %

saturated fat: 25 %

cholesterol: 30 %

vitamin a iu: 124 %

niacin equivalents: 33 %

vitamin b6: 14 %

vitamin c: 25 %

folate: 14 %

calcium: 19 %

iron: 23 %

magnesium: 16 %

potassium: 28 %

sodium: 56 %

thiamin: 25 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for Photos of Cajun Scallop Chowder

1 of 21

All Reviews

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.

Helpful

(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!

Helpful

(8)

Waylon Kardash

10/26/2009

Very Good.

Helpful

(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.

Helpful

(3)

Melissa Kennington

08/18/2010

Helpful

(3)

Brittany Carter

05/27/2015

Helpful

(1)

tink3rbell