Bay Scallop Chowder
Bay Scallop Chowder is a rich, creamy soup featuring tender scallops, fresh vegetables, and aromatic herbs. Its comforting flavors make it perfect for a cozy meal, offering a delightful blend of seafood sweetness and savory broth that appeals to seafood lovers and those seeking a hearty, satisfying dish.
Ingredients
- 3 medium potatoes, diced ⓘ
- 1 small carrot, chopped ⓘ
- 1 stalk celery, chopped ⓘ
- 1 medium onion, chopped ⓘ
- 2 c. chicken stock ⓘ
- 1/2 tsp. salt ⓘ
- 1/4 tsp. pepper ⓘ
- 1/2 bay leaf ⓘ
- 1/2 tsp. thyme
- 1 lb. fresh bay scallops ⓘ
- 1/2 lb. fresh mushrooms, sliced ⓘ
- 1 1/2 Tbsp. butter ⓘ
- 1/2 c. dry white wine ⓘ
- 1 c. heavy cream ⓘ
- 1 egg yolk, beaten ⓘ
- 2 Tbsp. chopped parsley ⓘ
Instructions
- Put diced potatoes, chopped carrot, chopped celery, and chopped onion in a large pot and cover with chicken stock. Bring to a boil.
- Add salt, pepper, bay leaf, and thyme to the pot.
- Simmer, covered, until vegetables are tender.
- Remove the bay leaf from the soup.
- Use a hand blender to blend the soup until smooth or pureed.
- Sauté sliced mushrooms in butter until lightly browned.
- Add scallops and white wine to the mushrooms and cook for 1 minute.
- Stir in heavy cream mixed with beaten egg yolk.
- Add the mushroom and scallop mixture to the pureed vegetables and broth.
- Heat through and serve garnished with chopped parsley.
Nutrition & Diet Analysis (per serving)
963
kcal
48% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).