Bay Scallop Chowder

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Take a classic chowder and update it with delicious scallops.

Ingredients

3 C. chicken broth
1 carrot, chopped
1 stalk celery, chopped
1 onion, chopped
3 potatoes, cubed
1/2 tsp. dried thyme
2 T dried parsley
1/2 tsp. salt
1/4 tsp. ground black pepper
1 lb. fresh mushrooms, sliced
1 lb. bay scallops
2 Tbs. margarine
1/2 C. white wine
1 egg yolk
1 C. heavy whipping cream

Directions

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 10-15 minutes. Transfer mixture to a food processor or blender, puree until smooth, and set aside. In the same pot, over medium heat, sauté the mushrooms and scallops in the butter or margarine for 2-3 minutes. Add the wine and reserved puree mixture to the pot, reduce heat to low, and allow to simmer while you combine the egg yolk and heavy cream in a separate bowl. Mix well, and add to the soup. Continue simmering over low heat, stirring occasionally, for 10-15 minutes. Serve.

Makes 4 servings.