Sorry, no results.
Please try another keyword

Cajun Scallop Chowder

Creamy chowder with scallops, vegetables, and Cajun spices. Serve with a loaf of French bread and butter. Great meal for a cool evening.
Prep Time 30 minutes
Servings 4


  • 1 16 ounce package mixed frozen vegetables (broccoli, corn, red pepper)
  • 2 tablespoons butter
  • ¾ cup chopped onion
  • 1 clove garlic minced.
  • 1 4 ounce package sliced fresh mushrooms
  • 1 tablespoon Cajun seasoning
  • 2 tablespoons all-purpose flour
  • 1 ½ cups milk
  • 1- pound scallops - rinsed drained, and cut in half
  • 1 teaspoon salt
  • ? teaspoon ground black pepper


  • Place the mixed vegetables in a pot with enough water to cover and bring to a boil until the vegetables are tender, about 5 minutes. Drain and set aside.
  • Melt the butter in a pot over medium-low heat; cook and stir the onion, garlic, mushrooms, and Cajun seasoning in the melted butter until the onion is tender, but not yet browned, about 5 minutes. Stir in the flour. Pour in the milk; cook and stir until thickened and beginning to bubble. Add the scallops, salt, and pepper; continue cooking until the scallops are opaque, 5 to 7 minutes. Fold the vegetables into the mixture and cook until the vegetables are reheated, 2 to 3 minutes. Serve immediately.
Keyword cajun, chowder, scallops
Scroll to Top