Bay Scallop Chowder recipe
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Ingredients
- 3 cups chicken broth 1 carrot, chopped 1 stalk celery, chopped 1 onion, chopped 3 potatoes, cubed ½ teaspoon dried thyme 2 tablespoons dried parsley ½ teaspoon salt ¼ teaspoon ground black pepper 1 pound fresh mushrooms, sliced 1 pound bay scallops 2 tablespoons margarine ½ cup white wine 1 egg yolk 1 cup heavy whipping cream
Nutrition Info
- 590.7 caloriescarbohydrate: 42.8 gcholesterol: 170.2 mgfat: 31 gfiber: 6.1 gprotein: 32.1 gsaturatedFat: 15.5 gservingSize: -sodium: 1174.1 mgsugar: 6.3 gtransFat: : -unsaturatedFat: : -
Directions Bay Scallop Chowder
Directions
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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.