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Bay Scallop Chowder
Bay Scallop Chowder
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Creamy seafood chowder with sauteed scallops, mushrooms, white wine, butter, chicken broth, and vegetables, seasoned with parsley and thyme.
Ingredients:
  • 3 cups chicken broth
  • 1 carrot, chopped
  • 1 stalk celery, chopped
  • 1 onion, chopped
  • 3 potatoes, cubed
  • 0.5 teaspoon dried thyme
  • 2 tablespoons dried parsley
  • 0.5 teaspoon salt
  • 0.25 teaspoon ground black pepper
  • 1 pound fresh mushrooms, sliced
  • 1 pound bay scallops
  • 2 tablespoons margarine
  • 1 egg yolk
Instructions:
  • In a large pot, bring the chicken broth, carrot, celery, onion, potatoes, thyme, parsley, salt, and ground black pepper to a boil over high heat. Simmer on medium low for 10 to 15 minutes. Blend the mixture in a food processor until smooth. Set aside.
  • Saute the mushrooms and scallops with butter in the same pot over medium heat for 2 to 3 minutes. Then, stir in the wine and reserved puree mixture, lower the heat, and let it simmer.
  • Combine egg yolk and heavy cream in a small bowl, mix well, then add to the soup. Simmer over low heat, stirring occasionally, for 10 to 15 minutes.

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