Bay Scallop and Mushroom Chowder with Herb Infusion

Recipe Collection: Dinner

Bay Scallop and Mushroom Chowder with Herb Infusion is a perfect pescatarian dish that combines the sweet, tender bay scallops with the earthy flavor of mushrooms in a rich, herb-infused broth. This American classic is ideal for cozy dinners or festive gatherings, offering a comforting texture and depth of flavor that will impress your guests.

Versatile and satisfying, this chowder pairs beautifully with crusty bread or a fresh salad. Easily find this recipe on the easyChef Pro App, where you can explore personalized recommendations, AI-powered pantry tracking, and a smart shopping list for the best prices. Select this recipe today and simplify your meal prep with easyChef Pro!

Overview

This luxurious chowder combines the delicate sweetness of bay scallops with the earthy richness of mushrooms, all enveloped in a creamy, herb-infused broth. Perfect for a cozy dinner or a special holiday meal, this dish is sure to impress with its depth of flavor and comforting texture.

Diet Type

Pescatarian

Allergies

Dairy, Shellfish, Egg

Cuisine

American

Serving Size: 4

Cooking Time: 45 minutes

Ingredients

• 3 Cups chicken broth
• 1 Medium carrot, minced
• 1 Stalk celery, minced
• 1 Medium onion, minced
• 3 Medium potatoes, cubed
• 0.5 Teaspoon (tsp) dried thyme
• 2 Tablespoons (tbsp) dried parsley
• 0.5 Teaspoon (tsp) kosher salt
• 0.25 Teaspoon (tsp) ground black pepper
• 1 Pound fresh mushrooms, sliced
• 1 Pound bay scallops
• 2 Tablespoons (tbsp) unsalted butter, melted
• 0.5 Cup white wine
• 1 Large egg yolk, whisked
• 1 Cup heavy whipping cream

Steps

1. In a large pot over high heat, combine the chicken broth, carrot, celery, onion, potatoes, thyme, parsley, salt, and black pepper. Bring to a boil, then reduce heat to medium-low and simmer for 10 to 15 minutes until the vegetables are tender. Transfer the mixture to a blender and puree until smooth. Set aside.
2. In the same pot over medium heat, melt the butter. Add the mushrooms and sauté until they release their moisture and begin to brown, about 5 minutes. Add the bay scallops and sauté for an additional 2 to 3 minutes until they are just opaque.
3. Pour in the white wine, scraping up any browned bits from the bottom of the pot. Add the reserved puree mixture back into the pot, reduce heat to low, and allow to simmer gently.
4. In a small bowl, whisk together the egg yolk and heavy cream until well combined. Slowly stir this mixture into the chowder, ensuring the heat is low to prevent curdling. Continue to simmer, stirring occasionally, for another 10 to 15 minutes until the chowder is thickened and flavors meld.
5. Taste and adjust seasoning with additional salt and pepper if needed. Serve hot, garnished with a sprinkle of fresh parsley or a dash of paprika for color. Enjoy your savory bay scallop and mushroom chowder!

Enjoy your homemade Bay Scallop and Mushroom Chowder with Herb Infusion!