Cajun Scallop Chowder recipe

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Ingredients

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
⅛ teaspoon ground black pepper

Nutrition Info

355.3 calories
carbohydrate: 32.7 g
cholesterol: 91.1 mg
fat: 9.5 g
fiber: 5.6 g
protein: 37.1 g
saturatedFat: 4.9 g
servingSize: -
sodium: 1398.1 mg
sugar: 6 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 cups

Recipe Note

Creamy chowder with scallops, vegetables, and Cajun spices. Serve with a loaf of French bread and butter. Great meal for a cool evening.

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