*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.
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!
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!
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.
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!!
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