Hot Scallop Chowder
|Boiling water||2 Cup (32 tbs)|
|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|
Thaw frozen scallops.
Rinse and chop coarsely.
Place in boiling salted water.
Return to boil; reduce heat and simmer 1 minute.
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.