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Hot Scallop Chowder

Ingredients
  Scallops 1 Pound
  Boiling water 2 Cup (32 tbs)
  Salt 1 Teaspoon
  Condensed cream of chicken soup 10 1⁄2 Ounce
  Condensed cream of potato soup 10 1⁄2 Ounce
  Milk 1 1⁄2 Cup (24 tbs)
  Light cream 1 Cup (16 tbs)
  Snipped chives 2 Teaspoon
Directions

Thaw frozen scallops.
Rinse and chop coarsely.
Place in boiling salted water.
Return to boil; reduce heat and simmer 1 minute.
Drain.
Combine soups and milk in blender container or mixer bowl.
Blend or beat till smooth.
Pour into saucepan; stir in cream and chives.
Heat just to boiling, stirring occasionally.
Add scallops; heat through.
Pour into soup bowls; garnish with snipped chives, if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Seafood
Interest: 
Party

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