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.

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Nutrition Facts (per serving)

591Calories31g Fat43g Carbs32g Protein

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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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