Seafood Chowder: Bay Scallop Chowder
Source of Recipe
Colorado Cache Cookbook (posted to recipecircus by catgurrl)
List of Ingredients
3 medium potatoes, diced
1 small carrot, chopped
1 stalk celery, chopped
1 medium onion, chopped
2 cups chicken stock
1/2 tsp salt
1/4 tsp freshly ground pepper
1/2 bay leaf
1/2 tsp thyme, crumbled
1 lb. fresh bay scallops
1/2 lb. fresh mushrooms, sliced
1-1/2 Tbsp butter
1/2 cup dry white wine
1 cup heavy cream
1 egg yolk, lightly beaten
2 Tbsp chopped parsley
PaprikaRecipe
1. Place potatoes, carrot, celery and onion in a large pot, cover with chicken stock and bring to a boil. Add salt, pepper, bay leaf and thyme. Simmer, covered, until vegetables are tender.
2. Remove bay leaf and transfer mixture to blender or food processor. Blend until smooth.
3. Meanwhile, saute mushrooms in butter. Add scallops and wine and cook for 1 minute. Stir in cream mixed with egg yolk. Combine this mixture with the pureed vegetables and broth. Heat through, and serve with a sprinkling of parsley and paprika.
Makes 4 servings.
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