Bay Scallop Chowder - cooking recipe

Ingredients
    3 cups chicken broth
    1 carrot, chopped
    1 stalk celery, chopped
    1 onion, chopped
    3 potatoes, cubed
    1/2 teaspoon dried thyme
    2 tablespoons dried parsley
    1/2 teaspoon salt
    1/4 teaspoon ground black pepper
    1 pound fresh mushrooms, sliced
    1 pound bay scallops
    2 tablespoons margarine
    1/2 cup white wine
    1 egg yolk
    1 cup heavy whipping cream
Preparation
    In a large pot over high heat, combine the chicken broth, carrot, celery, onion, potatoes, thyme, parsley, salt and ground black pepper and bring to a boil. Reduce heat to medium low and simmer for 10 to 15 minutes. Transfer mixture to a food processor or blender, puree until smooth and set aside.
    In the same pot over medium heat, saute the mushrooms and scallops in the butter or margarine for 2 to 3 minutes. Add the wine and reserved puree mixture to the pot, reduce heat to low and allow to simmer.
    In a separate small bowl, combine the egg yolk and heavy cream. Mix well and add to the soup. Continue simmering over low heat, stirring occasionally for 10 to 15 minutes.

Leave a comment