Corn and Scallop Chowder

Chunks of tender potatoes are the hallmark of New England-style chowders. To save time, use packaged diced potatoes and onion found in the refrigerator case of the supermarket.


4 servings (serving size: 2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 352
Caloriesfromfat 20 %
Fat 7.8 g
Satfat 4.1 g
Monofat 2.1 g
Polyfat 0.9 g
Protein 23.7 g
Carbohydrate 48.9 g
Fiber 4.9 g
Cholesterol 47 mg
Iron 2.4 mg
Sodium 919 mg
Calcium 92 mg


1 tablespoon butter
1 cup thinly sliced leek
1 cup thinly sliced celery
2 tablespoons all-purpose flour
3 cups refrigerated diced potato with onion (such as Simply Potatoes)
2 cups frozen whole-kernel corn
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/8 teaspoon black pepper
2 (14-ounce) cans fat-free, less-sodium chicken broth
3/4 pound bay scallops
1/2 cup half-and-half
1 tablespoon chopped fresh parsley


Melt the butter in a Dutch oven over medium-high heat. Add leek and celery; sauté 2 minutes. Sprinkle with flour, stirring to coat. Add potato and next 5 ingredients (potato through broth). Bring to a simmer over medium heat. Reduce heat to low. Cover and cook 6 minutes or until thoroughly heated. Add scallops, and cook 2 minutes or until scallops are done. Stir in half-and-half and parsley.