Cajun Scallop Chowder

Cajun Scallop Chowder
  • 1 (16 ounce) package mixed frozen vegetables ( broccoli, corn, red pepper)
  • 2 tablespoons butter
  • 3/4 cup chopped onion
  • 1 clove garlic, minced
  • 1 (4 ounce) package sliced fresh mushrooms
  • 1 tablespoon Cajun seasoning
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups milk
  • 1 pound scallops - rinsed, drained, and cut in half
  • 1 teaspoon salt
  • 1/8 teaspoon ground black pepper


  1. 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.
  2. 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.

04/05/2018
Cajun Scallop Chowder, recipe PT15M PT1H 5 455 calories

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