Scallop and Mushroom Chowder

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This chowder is very simple, quick and delicious! The first time I made it I followed the recipe. It was delicious but my husband would have liked more potatoes. The second time, I used the potato soup but added some extra potatoes that I had diced and cooked ahead of time. I also added a little more liquid to make up for the additional potatoes. Served with a loaf of crusty bread, it's a meal in it's self.

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I would expect to see this dish in a 5-star restaurent. It is a real winner. The only suggestion that I would have is to combine the flour and scallops in a zip-lock bag and give them a thorough shaking. Then empty the scallops into a hand-held strainer. Shake it to remove any excess flour. And there you have perfectly flour-coated scallops.

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This is an awesome recipe. I used Chinese scallops which are a bit bigger and meatier. My mushrooms also came in a 10 oz. package, of which I used all. Also, there is a "key" to when to add wine to mushrooms. I turned up my pan to med-high, and when you hear that "sizzle" when you add a little wine; then it is time to add remaining wine to scrap yum, yums from bottom of pan. Also, you can heat any remaining chowder as long as it is at room temp to do so, and the scallops will not overcook. I am a huge soup/chowder fan, my husband is not. He did; however, have a small bowl. Stuffed pork chops & salad rounded out this wonder starter.

Lorraine/Monroe, CT

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This turned out better than I had hoped. I did modify the recipe a bit. Instead of Campbell's soup, I used a 24oz countainer of Safeway Signature Baked Potato Soup from the deli. I also used 3/4 lb of scallops instead of 1/2 lb. We enjoyed the soup with toasted sour dough toast. Enjoy!

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Loved this chower. Only takes about 20minutes and my whole family loved it. Definately will make this again! I couldn't find seafood seasoning so I just used some '21 seasoning salute' from Trader Joe's. Little bit of everything.