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.

Yield: 4 servings (serving size: 2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 352
  • Calories from fat: 20%
  • Fat: 7.8g
  • Saturated fat: 4.1g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 0.9g
  • Protein: 23.7g
  • Carbohydrate: 48.9g
  • Fiber: 4.9g
  • Cholesterol: 47mg
  • Iron: 2.4mg
  • Sodium: 919mg
  • Calcium: 92mg

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

Preparation

  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.
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