Chef Johns Bay Scallop Chowder Recipes

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BAY SCALLOP CHOWDER



Bay Scallop Chowder image

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

Provided by Kathy J. Bourdess

Categories     Soups, Stews and Chili Recipes     Chowders

Yield 4

Number Of Ingredients 15

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

Steps:

  • 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.

Nutrition Facts : Calories 590.7 calories, Carbohydrate 42.8 g, Cholesterol 170.2 mg, Fat 31 g, Fiber 6.1 g, Protein 32.1 g, SaturatedFat 15.5 g, Sodium 1174.1 mg, Sugar 6.3 g

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