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Corn and Scallop Chowder

Yield 4 servings (serving size: 2 cups)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.