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Hearty Scallop Chowder

  • 45minutes
  • 225calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, C, D, P
MineralsCopper, Natrium, Silicon, Calcium, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 2 cups water

  2. 2 chicken bouillon cubes

  3. 3 cups diced potatoes

  4. 1 cup chopped onion

  5. 1/2 cup diced carrot

  6. 1 cup diced celery

  7. 1 small bay leaf

  8. 1/2 teaspoon salt

  9. 1/4 teaspoon pepper

  10. 1/4 teaspoon ground thyme

  11. 4 teaspoons butter or 4 teaspoons hard margarine

  12. 1/2 lb fresh mushrooms , sliced

  13. 1/2 lb fresh scallops (cut in half or cut smaller) or 1/2 lb frozen scallops (cut in half or cut smaller)

  14. 2 tablespoons dry white wine (or apple juice)

  15. 1 cup cream (the heavier the better)

Instructions Jump to Ingredients ↑

  1. Put first 10 ingredients into large saucepan. Simmer, stirring often, to dissolve bouillon cubes and cook vegetables. Remove bay leaf. Cool a bit and run mixture through blender. Set aside in saucepan.

  2. Combine butter and mushrooms in frying pan. Sauté until mushrooms are beginning to brown.

  3. Add scallops and wine. Cover and steam fry about 1 minutes, stirring 2 or 3 times. Add to pureed vegetables.

  4. Stir in cream. Heat but don’t boil. Garnish with parsley or chives and little fish crackers if you wish. Makes about 6 cups chowder.

  5. Company’s Coming for Christmas.

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