Name: Bay Scallop Chowder
Yield: 4
Ingredients: Chicken broth - 3 cups; Carrot, chopped - 1; Celery, chopped - 1 stalk; Onion, chopped - 1; Potatoes, cubed - 3; Dried thyme - ½ teaspoon; Dried parsley - 2 tablespoons; Salt - ½ teaspoon; Ground black pepper - ¼ teaspoon; Fresh mushrooms, sliced - 1 pound; Bay scallops - 1 pound; Margarine - 2 tablespoons; White wine - ½ cup; Egg yolk - 1; Heavy whipping cream - 1 cup

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Ingredients for - Bay Scallop Chowder

1. Chicken broth - 3 cups

2. Carrot, chopped - 1

3. Celery, chopped - 1 stalk

4. Onion, chopped - 1

5. Potatoes, cubed - 3

6. Dried thyme - ½ teaspoon

7. Dried parsley - 2 tablespoons

8. Salt - ½ teaspoon

9. Ground black pepper - ¼ teaspoon

10. Fresh mushrooms, sliced - 1 pound

11. Bay scallops - 1 pound

12. Margarine - 2 tablespoons

13. White wine - ½ cup

14. Egg yolk - 1

15. Heavy whipping cream - 1 cup

How to cook deliciously - Bay Scallop Chowder

1. Stage

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. Stage

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. Stage

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.