Scallop and Mushroom Chowder

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  • Level: Easy
  • Total: 28 min
  • Prep: 7 min
  • Cook: 21 min
  • Yield: 4 servings
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4 tablespoons butter, divided use

1/2 pound bay scallops, rinsed and patted dry

1/4 cup all-purpose flour

1 (8-ounce) package sliced mushrooms

1 rib celery, finely chopped

1/4 cup white wine, preferably Chardonnay

1 (10-ounce) can condensed cream of potato soup (recommended: Campbell's)

1 (8-ounce) bottle clam juice

1 teaspoon seafood seasoning


  1. In medium pot, over medium-high heat, melt 2 tablespoons butter. Dredge scallops in flour. Shake off excess and saute in butter for 3 minutes, or until opaque and starting to color. Use a slotted spoon to remove scallops from pan and set aside.
  2. Melt remaining 2 tablespoons of butter in pan. Saute mushrooms and celery for 5 minutes.
  3. Stir in wine, potato soup, clam juice and seafood seasoning. Bring to boil, reduce heat and simmer for 10 minutes. Stir in scallops with any accumulated juice and simmer for 3 minutes.