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Seafood Chowder Recipe
• 4 cups chicken broth
• 2 carrot, chopped
• 1 stalk celery, chopped
• 1 onion, chopped
• 5 potatoes, cubed
• 1/2 teaspoon dried thyme
• 2 tablespoons dried parsley
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper or to taste
• 1 pound fresh mushrooms, sliced
• 1 pound bay scallops
• 1 pound shrimp (divined)
• 1pound crabmeat
• 1 pound lobster (cut into bite size pieces)
• 3 tablespoons margarine
• 1/2 cup white wine
• 2 egg yolk
• 1 1/2 cup heavy whipping cream
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DIRECTIONS:
1. In a large pot over high heat, combine the chicken broth, carrot, celery, onion, potatoes, thyme, and 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.
2. In the same pot over medium heat, sauté the mushrooms and seafood 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 simmering.
3. 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.
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