Bay Scallop Chowder
Submitted by Fay Kobland on Feb 14, 2019
This is a favorite recipe shared with my friends and family especially good in winter, but enjoyed any time of the year!
Servings:
4
Complexity:
Easy
Total Time:
about 1 hour for prep and cooking
Ingredients:
3 medium diced potatoes
1 small chopped carrot
1 medium onion chopped
2 cups chicken stock
1/2 t salt
1/2 t pepper
1 bay leaf
1/2 t crumbled thyme
1 lb. fresh bay scallops
1/2 lb. fresh sliced mushrooms
1 1/2 T butter
1/2 cup dry white wine
1 cup heavy cream
1 egg yolk, lightly beaten
2 T chopped parsley
Paprika
Directions:
Place vegetables in a large pot, cover with chicken stock and bring to a boil. Add salt, pepper, bay leaf, and thyme. Lower heat and simmer, covered, until vegetables are very tender. Remove bay leaf and transfer mixture to a blender. Whirl until smooth. Meanwhile, saute mushrooms in butter. Then add the scallops and wine and cook for 1 minute only. Stir in cream, mixed with egg yolk. Combine this mixture with the pureed vegetables and broth. Heat through and serve hot with sprinkling of parsley and paprika. Serves 4.
Cook's Notes:
I substitute low fat milk in place of the cream for a lower calorie, lower fat recipe. It's still very good without the cream! Family and friends do not know about this substitution.
