This is a creamy soup featuring scallops. Perfect as a starter. The soup is flavoured with white wine, mushrooms and spring onion, then topped with grated Gruyere cheese.
I melted the cheese right into the soup and used more milk than was called for and it was fantastic! The second time around, I threw in three cubed potatoes and a bag of frozen corn.....and it was even better! This is a fun soup to play around with ~ doubt you can ruin it. - 06 Feb 2005 (Review from Allrecipes US | Canada)
This was a wonderfully tasty chowder! I, too, added a few extra ingredients. In addition to the green onions and mushrooms, I sauteed some shallots, 1 clove minced garlic, and diced celery too. I added a bit of dill, paprika, and a couple pinches of Old Bay seasoning. Also threw in a handful of chopped, fresh parsley. I used 2% milk, a 1/2 C of half&half, and another half C of chicken broth, in addition to the white wine. (had to use some vermouth, cuz it's all I had handy). The end result was great, and warmed up our chilly Texas night! Thanks for a delicious recipe Shirley! - 15 Nov 2005 (Review from Allrecipes US | Canada)
Thank goodness I read the reviews first and learned that you really can't go wrong with this recipe! I didn't have any milk, mushrooms or swiss cheese on hand so I used evaporated milk, creamed corn and diced potato, carrot and red pepper for colour. I used grated Fontina cheese and blended it right into the soup. I did need to add a bit of water to thin it bit. Then I threw in some fresh chives and thyme near the end. The result? A wonderful tasting and colourful chowder! - 22 Oct 2005 (Review from Allrecipes US | Canada)