Coastal Cooking: Bay Scallop Chowder

The forecast today in Virginia Beach calls for a high of 65 degrees.  Perfect weather for a bit of chowder, don’t you think?

Bay Scallop Chowder

3 medium potatoes, diced
1 small carrot, chopped
1 stalk celery, chopped
1 medium onion, chopped
2 cups chicken stock
½ teaspoon salt
¼ teaspoon freshly ground pepper
½ bay leaf
½ teaspoon thyme, crumbled
½ pound fresh mushrooms, sliced
1 ½  teaspoon butter
1 pound fresh bay scallops
½ cup dry white wine
1 cup heavy cream
1 egg yolk, lightly beaten
2 tablespoons parsley, chopped

Place potatoes, carrots, celery, and onion in a large pot, cover with chicken stock.  Bring to a boil.  Add salt, pepper bay leaf, and thyme.  Simmer covered until vegetables are tender.  Remove bay leaf and transfer mixture to blender or food processor.  Blend until smooth.  Meanwhile, sauté mushrooms in butter.  Add scallops and wine.  Cook for 1 minute.  Stir in cream mixed with egg yolk.  Combine this mixture with the pureed vegetables and broth.  Heat through and serve with a sprinkling of parsley and paprika.


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