Chowder with Bay Scallops

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Chowder with Bay Scallops

Bay Scallop Chowder

Updated on August 4, 2022

  • 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

  1. 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.

  2. 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.

  3. 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 (per serving)

591Calories31g Fat43g Carbs32g Protein
Nutrition FactsServings Per Recipe4Calories591% Daily Value *Total Fat31g40%Saturated Fat16g78%Cholesterol170mg57%Sodium1174mg51%Total Carbohydrate43g16%Dietary Fiber6g22%Total Sugars6gProtein32gVitamin C42mg210%Calcium136mg10%Iron4mg21%Potassium1781mg38%

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