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 | sm. bay leaf | | 1/2 tsp. | salt | | 1/4 tsp. | pepper | | 1/4 tsp. | ground thyme | | 1-1/3 tbsp. | butter or | | hard margarine | | 1/2 lb. | fresh mushrooms, sliced | | 1/2 lb. | scallops, fresh or | | frozen, cut in half or | | smaller | | 2 tbsp. | dry white wine (or apple juice) | | 1 cup | cream (the heavier the better) |
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Instructions
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.
Combine butter and mushrooms in frying pan. Sauté until mushrooms are beginning to brown.
Add scallops and wine. Cover and steam fry about 1 minutes, stirring 2 or 3 times. Add to pureed vegetables.
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.
Company’s Coming for Christmas
Author's Comments
Nice chunky chowder. Easily doubled.
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