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.
This chowder has a wonderful taste and consistency. We donât like celery so I skipped that. Every time I buy Simply Potatoes, they smell like they have gone bad and are slimy, even with a good date on the package, so I cooked potatoes and onions. I ran short on corn, so I only used 1 cup. I used a pound of scallops instead of the Â¾ pound. Other than these four variations I made this as recipe reads. We both added more pepper at the table. I served this with a garden salad. Bread would make a good addition.