Description
Excellent chowder for the holidays. This recipe can also be made with other seafood.
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
Instructions
- 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.
Servings: 4