Rich and creamy this scallop chowder is easy to make and tastes great. If you don't have scallops you can use other seafood. Serve with bread.
Very good recipe, I have made this on 4 different occasions with 3 different seafood ingredients ,bay scallops, alaskan king crab and shrimp. All 4 times it was great. I didn't change anything else in the recipe except for adding 1 tsp of Old Bay Seasoning. - 03 Oct 2005 (Review from Allrecipes USA and Canada)
This chowder isfantastic. Real New England flavor. The scallops break up into small pieces and the blended carrots and vegetables add a wonderful body. A meal in itself. A+ - 11 Jul 2000 (Review from Allrecipes USA and Canada)
This was amazing! I did reduce the amount of mushrooms per the suggestion of one other reviewer... One pound per batch would have been way too much. I made three batches, and used about 12 oz. mushrooms total. The heavy cream/egg yolk mixture makes the recipie. Smell the mixture prior to adding it -- and then after adding it. So rich, so good. I actually used more scallops than called for, and I also added about 1/3 lb. of medium-small shrimp per batch... I intentionally broke the scallops up a bit with a whisk while cooking (I used large scallops) to make it more evenly distributed. All in all, excellent flavor. One reviewer had said they'd used 5 potatoes vs. 3... I used three. I think 5 would have made it a little too thick for my taste. This will definitely become a regular in my book. Regards. - 17 Nov 2004 (Review from Allrecipes USA and Canada)