天鹅绒扇贝土豆浓汤食谱

Instructions:

1. 
   1 Cook Vegetables

   In a large pot, melt butter and sauté diced onions and celery until soft, about 10 minutes.

2. 
   2 Add Potatoes and Broth

   Stir in diced potatoes and pour in chicken stock. Bring to a boil, then reduce to a simmer and cook until the potatoes are tender, approximately 15-20 minutes.

3. 
   3 Add Scallops

   Introduce scallops to the pot and simmer until they are cooked through, about 5 minutes.

4. 
   4 Cream the Chowder

   Stir in light thickened cream, season with salt and white pepper, and heat through for about 5 minutes without letting it boil.

5. 
   5 Serve

   Ladle into bowls, garnish with chopped parsley and serve hot with crusty bread on the side.