Bay Scallop Chowder Recipe

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.

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.

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.