Scallop and White Wine Chowder

Scallop and White Wine Chowder


47 people made this

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.

Kathy J. Bourdess

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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