Hearty Scallop Chowder

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Nice chunky chowder. easily doubled.

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Steps

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Put first 10 ingredients into large saucepan.

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Simmer , stirring often , to dissolve bouillon cubes and cook vegetables.

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Remove bay leaf.

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Cool a bit and run mixture through blender.

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Set aside in saucepan.

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Combine butter and mushrooms in frying pan.

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Saut until mushrooms are beginning to brown.

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Add scallops and wine.

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Cover and steam fry about 1 minutes , stirring 2 or 3 times.

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Add to pureed vegetables.

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Stir in cream.

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Heat but dont boil.

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Garnish with parsley or chives and little fish crackers if you wish.

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Makes about 6 cups chowder.

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Companys coming for christmas.

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Ingredients

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water, chicken bouillon cubes, potatoes, onion, carrot, celery, bay leaf, salt, pepper, ground thyme, butter, fresh mushrooms, fresh scallops, dry white wine, cream