Bay Scallop Chowder
Read this tip to make your life smarter, better, faster and wiser. LifeTips is the place to go when you need to know about Soups and other Recipe topics.
Bay Scallop Chowder
3 cups chicken broth
1 carrot, chopped
1 stalk celery, chopped
1 onion, chopped
3 potatoes, cubed
1/2 tsp dried thyme
2 Tbsp dried parsley
1/2 tsp salt
1/4 tsp ground black pepper
1 pound fresh mushrooms, sliced
1 pound bay scallops
2 Tbsp margarine
1/2 cup white wine
1 egg yolk
1 cup heavy whipping cream
In a large pot over high heat, combine the chicken broth, carrot, celery, onion, potatoes, thyme, parsley, salt, and ground black pepper; bring to a boil. Reduce heat to medium-low and simmer for 10-15
minutes. Transfer mixture to a food processor or blender, puree until smooth; set aside.
In the same pot, over medium heat, sauté the mushrooms and scallops in the butter or margarine for 2-3 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 10-15 minutes.
