Bay Scallop Chowder - cooking recipe

Ingredients

3 medium potatoes, diced
1 small carrot, chopped
1 stalk celery, chopped
1 medium onion, chopped
2 c. chicken stock
1/2 tsp. salt
1/4 tsp. pepper
1/2 bay leaf
1/2 tsp. thyme
1 lb. fresh bay scallops
1/2 lb. fresh mushrooms, sliced
1 1/2 Tbsp. butter
1/2 c. dry white wine
1 c. heavy cream
1 egg yolk, beaten
2 Tbsp. chopped parsley

Preparation

Put vegetables in large pot; cover with stock and boil.
Add spices.
Simmer, covered, until vegetables are tender.
Remove bay leaf.
Blend with hand blender until pureed or smooth.
Saute mushrooms in butter.
Add scallops and wine and cook 1 minute. Stir in cream, mixed with egg.
Add to pureed vegetables and broth.
Heat through and serve with sprinkling of parsley.