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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Nice chunky chowder. Easily doubled. Ingredients:
2 cups water |
2 chicken bouillon cubes |
3 cups diced potatoes |
1 cup chopped onion |
1/2 cup diced carrot |
1 cup diced celery |
1 small bay leaf |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon ground thyme |
4 teaspoons butter or 4 teaspoons hard margarine |
1/2 lb fresh mushrooms, sliced |
1/2 lb fresh scallops (cut in half or cut smaller) or 1/2 lb frozen scallops (cut in half or cut smaller) |
2 tablespoons dry white wine (or apple juice) |
1 cup cream (the heavier the better) |
Directions:
1. Put first 10 ingredients into large saucepan. Simmer, stirring often, to dissolve bouillon cubes and cook vegetables. Remove bay leaf. Cool a bit and run mixture through blender. Set aside in saucepan.
2. Combine butter and mushrooms in frying pan. Sauté until mushrooms are beginning to brown.
3. Add scallops and wine. Cover and steam fry about 1 minutes, stirring 2 or 3 times. Add to pureed vegetables.
4. Stir in cream. Heat but don’t boil. Garnish with parsley or chives and little fish crackers if you wish. Makes about 6 cups chowder.
5. Company’s Coming for Christmas.
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