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Bay Scallop Chowder

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Recipe Summary Bay Scallop Chowder

Excellent chowder for the holidays. This recipe can also be made with other seafood.

Ingredients | Green Bay Wi Airport Airlines

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

Directions

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.

Info | Green Bay Wi Airport Airlines

Servings: 4 Yield: 4 servings

TAG : Bay Scallop Chowder

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