Wednesday, August 24, 2016

bay scallop chowder


  • Servings: 4
  • 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
  • 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 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 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.

No comments:

Post a Comment