Scallop and White Wine Chowder

    45 minutes

    Rich and creamy this scallop chowder is easy to make and tastes great. If you don't have scallops you can use other seafood. Serve with bread.

    51 people made this

    Serves: 4 

    • 3 cups (750ml) chicken stock
    • 1 carrot, diced
    • 1 stalk celery, diced
    • 1 onion, diced
    • 3 potatoes, cubed
    • 1/2 teaspoon dried thyme
    • 2 tablespoons dried parsley
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 500g fresh mushrooms, sliced
    • 500g scallops
    • 2 tablespoons margarine
    • 1/2 cup (125ml) white wine
    • 1 egg yolk
    • 1 cup (250ml) thickened cream

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. In a large saucepan over high heat combine the chicken stock, carrot, celery, onion, potatoes, thyme, parsley, salt and ground black pepper then bring to a boil.
    2. Reduce heat to medium low and simmer for 10 to 15 minutes.
    3. Transfer mixture to a food processor or blender then puree until smooth; set aside.
    4. In the same saucepan over medium heat saute the mushrooms and scallops in the butter or margarine for 2 to 3 minutes.
    5. Add the wine and reserved puree mixture to the saucepan reduce heat to low and allow to simmer.
    6. In a separate small bowl combine the egg yolk and cream. Mix well and add to the soup.
    7. Continue simmering over low heat stirring occasionally for 10 to 15 minutes.

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    Reviews in English (41)


    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 else in the recipe except for adding 1 tsp of Old Bay Seasoning.  -  03 Oct 2005  (Review from Allrecipes USA and Canada)


    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+  -  11 Jul 2000  (Review from Allrecipes USA and Canada)


    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. mushrooms total. The heavy cream/egg yolk mixture makes the recipie. Smell the mixture prior to adding it -- and then after adding it. So rich, so good. I actually used more scallops than called for, and I also added about 1/3 lb. of medium-small shrimp per batch... I intentionally broke the scallops up a bit with a whisk while cooking (I used large scallops) to make it more evenly distributed. All in all, excellent flavor. One reviewer had said they'd used 5 potatoes vs. 3... I used three. I think 5 would have made it a little too thick for my taste. This will definitely become a regular in my book. Regards.  -  17 Nov 2004  (Review from Allrecipes USA and Canada)