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 caloriescarbohydrate: 32.7 gcholesterol: 91.1 mgfat: 9.5 gfiber: 5.6 gprotein: 37.1 gsaturatedFat: 4.9 gservingSize: -sodium: 1398.1 mgsugar: 6 gtransFat: : -unsaturatedFat: : -
Directions Cajun Scallop Chowder
Directions
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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.