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.
Cooking Light DECEMBER 2003
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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