14 Ratings
  • 5 star values: 10
  • 4 star values: 3
  • 3 star values: 1

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

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Ingredients

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

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 calories; 9.5 g total fat; 91 mg cholesterol; 1398 mg sodium. 32.7 g carbohydrates; 37.1 g protein; Full Nutrition


Reviews (12)

Read All Reviews

Most helpful positive review

Rating: 5 stars
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

Rating: 3 stars
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 star values: 10
  • 4 star values: 3
  • 3 star values: 1
Rating: 5 stars
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)
Rating: 5 stars
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)
Rating: 5 stars
10/26/2009
Very Good.
(4)
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Rating: 5 stars
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)
Rating: 3 stars
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)
Rating: 4 stars
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)
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Rating: 4 stars
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)
Rating: 5 stars
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)
Rating: 5 stars
01/26/2013
My husband and I loved this dish! We just used whatever frozen vegetables that we had on hand though.