Scallop Chowder Recipe - Plow & Hearth

Empty

Home : Recipe

Ingredients

1 tbsp. garlic, minced.
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 wine
1 egg yolk
1 cup heavy whipping cream

Directions

In a large pot over high heat, combine the chicken broth, carrot, celery, garlic, 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, saut� 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.

Featured Articles:

• Backyard Habitats

• Garden Lighting

Visit our articles section, a great source of information on birding, gardening, home decorating, outdoor living, wood burning, and more. more articles>