Hot Scallop Chowder Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Scallops1 Pound
 Boiling water2 Cup (32 tbs)
 Salt1 Teaspoon
 Condensed cream of chicken soup10 1⁄2 Ounce
 Condensed cream of potato soup10 1⁄2 Ounce
 Milk1 1⁄2 Cup (24 tbs)
 Light cream1 Cup (16 tbs)
 Snipped chives2 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 1702 Calories from Fat 879

% Daily Value*

Total Fat 100 g153.9%

Saturated Fat 54.6 g273%

Trans Fat 0 g

Cholesterol 490.1 mg

Sodium 6220.5 mg259.2%

Total Carbohydrates 99 g33%

Dietary Fiber 1.4 g5.8%

Sugars 19.4 g

Protein 103 g205.7%

Vitamin A 94.5% Vitamin C 34.8%

Calcium 76.4% Iron 12.6%

*Based on a 2000 Calorie diet

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.
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