Bay Scallop Chowder

Name: Bay Scallop Chowder
Yield: 4
Ingredients: 3 cups chicken broth; 1 carrot, chopped; 1 stalk celery, chopped; 1 onion, chopped; 3 potatoes, cubed; 0.5 teaspoon dried thyme; 2 tablespoons dried parsley; 0.5 teaspoon salt; 0.25 teaspoon ground black pepper; 1 pound fresh mushrooms, sliced; 1 pound bay scallops; 2 tablespoons margarine; 0.5 cup white wine; 1 egg yolk; 1 cup heavy whipping cream

Recipe by Kathy J Bourdess from allrecipes.com

Dinner

Ingredients

4 servings

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3 cups chicken broth
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1 carrot, chopped
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1 stalk celery, chopped
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1 onion, chopped
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3 potatoes, cubed
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0.5 teaspoon dried thyme
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2 tablespoons dried parsley
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0.5 teaspoon salt

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0.25 teaspoon ground black pepper
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1 pound fresh mushrooms, sliced
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1 pound bay scallops
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2 tablespoons margarine
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0.5 cup white wine
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1 egg yolk
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1 cup heavy whipping cream

Instructions

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.