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Ingredients

• 3 cups chicken broth
• 1 carrot, chopped
• 1 stalk celery, chopped
• 1 onion, chopped
• 3 potatoes, cubed
• 1/2 teaspoon dried thyme
• 2 tablespoons dried parsley
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 pound fresh mushrooms, sliced
• 1 pound bay scallops
• 2 tablespoons margarine
• 1/2 cup white wine
• 1 egg yolk
• 1 cup heavy whipping cream

Description

In This Seafood Chowder, Scallops And Mushrooms Are Sauteed In White Wine And Butter Before Adding Them To A Creamy Chicken Broth And Vegetable Soup Base Seasoned With Parsley And Thyme.

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