Hearty Scallop Chowder
By LadiCakes on Nov 15, 2007 in Meat and Fish Dishes, Soups and Chowders
Preparation time: 55 minutes Serves: 6
2 cups water
2 chicken bouillon cubes
3 cups diced potatoes
1 cup chopped onion
1/2 cup diced carrot
1 cup diced celery
1 small bay leaf
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. thyme
4 tsp. butter or hard margarine
1/2 lb. fresh mushrooms, sliced
1/2 lb. scallops, cut in half
2 tbsp. white wine
1 cup cream
Put first 10 ingredients in a large saucepan. Simmer, stirring often, to dissolve bouillon cubs and cook vegetables. Remove bay leaf. Cool a bit and run mixture through blender. Set aside in saucepan. Combine butter and mushrooms in frying pan. Sauté until mushrooms are beginning to brown. Add scallops and wine. Cover and steam fry about 1 minute, stirring 2 or 3 times. Add to pureed vegetables. Stir in cream. Heat but don’t boil.
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