Concepción Bay Scallop Chowder
Sopa de CallosPatty Higgenbotham, an avid cook, American friend, and seasonal neighbor of my sister in Mulege, Mexico, on the Baja peninsula, contributed this recipe that she created. The beautiful Concepción Bay nearby provides plenty of bay scallops for her culinary inspiration.
Ingrediënten
Makes 4 servings
- 3 small potatoes peeled and finely diced
- 1 carrot peeled and chopped
- 1 medium white onion chopped
- 2½ cups canned chicken broth
- 1 bay leaf
- ¼ teaspoon freshly ground pepper or to taste
- ¼ teaspoon dried thyme
- 1 tablespoon unsalted butter
- ½ pound white mushrooms thinly sliced
- ½ pound about 50 tiny bay scallops
- ½ cup dry white wine
- 1 cup heavy cream
- 2 tablespoons chopped fresh parsley
Instructies
- Put the potatoes, carrot, onion, broth, bay leaf, pepper, and thyme in a large pot and bring to a boil.
- Reduce the heat to low and simmer, covered, until the vegetables are very tender, about 20 minutes.
- Remove the bay leaf and transfer the mixture to a blender.
- Blend until smooth.
- Return to the cooking pot.
- While the vegetables cook, heat the butter in a large skillet and cook the mushrooms, stirring, until they release their juices, 3 to 4 minutes.
- Add the scallops and wine.
- Bring to a boil, and cook 1 minute.
- Stir in the cream and add to the vegetable mixture.
- Heat through completely.
Notes / Tips / Wine Advice:
Serve hot sprinkled with parsley.
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