Bay Scallop Chowder

Bay Scallop Chowder

37

"Excellent chowder for the holidays. This recipe can also be made with other seafood."

Ingredients

{{adjustedServings}} servings 591 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 591 kcal
  • 30%
  • Fat:
  • 31 g
  • 48%
  • Carbs:
  • 42.8g
  • 14%
  • Protein:
  • 32.1 g
  • 64%
  • Cholesterol:
  • 170 mg
  • 57%
  • Sodium:
  • 1174 mg
  • 47%

Based on a 2,000 calorie diet

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Directions

  1. 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. 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. 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.
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Reviews

37
  1. 47 Ratings

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Very good recipe, I have made this on 4 different occasions with 3 different seafood ingredients ,bay scallops, alaskan king crab and shrimp. All 4 times it was great. I didn't change anything e...

This chowder isfantastic. Real New England flavor. The scallops break up into small pieces and the blended carrots and vegetables add a wonderful body. A meal in itself. A+

This was amazing! I did reduce the amount of mushrooms per the suggestion of one other reviewer... One pound per batch would have been way too much. I made three batches, and used about 12 oz...