CONCEPCIóN BAY SCALLOP CHOWDER

Concepción Bay Scallop Chowder image

Number Of Ingredients 13

3 small potatoes, peeled and finely diced
1 carrot, peeled and chopped
1 medium white onion, chopped
2 1/2 cups canned chicken broth
1 bay leaf
1/4 teaspoon freshly ground pepper, or to taste
1/4 teaspoon dried thyme
1 tablespoon unsalted butter
1/2 pound white mushrooms, thinly sliced
1/2 pound tiny bay scallops (about 50)
1/2 cup dry white wine
1 cup heavy cream
2 tablespoons chopped fresh parsley

Steps:

1. Put the potatoes, carrot, onion, broth, bay leaf, pepper, and thyme in a large pot and bring to a boil. Reduce the heat to low and simmer, covered, until the vegetables are very tender, about 20 minutes. Remove the bay leaf and transfer the mixture to a blender. Blend until smooth. Return to the cooking pot. 2. While the vegetables cook, heat the butter in a large skillet and cook the mushrooms, stirring, until they release their juices, 3 to 4 minutes. Add the scallops and wine. Bring to a boil, and cook 1 minute. Stir in the cream and add to the vegetable mixture. Heat through completely. Serve hot sprinkled with parsley.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves