Scallop-Corn Chowder

recipe

Yield:

7 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 150
Caloriesfromfat 14 %
Fat 2.3 g
Satfat 0.4 g
Monofat 0.8 g
Polyfat 0.8 g
Protein 13.5 g
Carbohydrate 19.4 g
Fiber 2 g
Cholesterol 21 mg
Iron 0.9 mg
Sodium 428 mg
Calcium 45 mg

Ingredients

1 tablespoon margarine
1 cup chopped onion
1/2 cup diced celery
1/3 cup diced red bell pepper
1 garlic clove, minced
1/4 cup all-purpose flour
1 1/2 cups diced red potatoes
1 cup frozen whole-kernel corn
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/8 teaspoon pepper
3 (8-ounce) bottles clam juice
1/2 cup water
1 pound bay scallops
1/4 cup chopped fresh parsley

Preparation

Melt margarine in a Dutch oven over medium heat. Add onion, celery, bell pepper, and garlic; sauté 8 minutes or until tender. Sprinkle onion mixture with flour; stir well. Cook 1 minute, stirring constantly. Add potatoes and next 6 ingredients (potatoes through water); stir well. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until potatoes are tender.

Add scallops; cover and cook 4 minutes or until scallops are done. Sprinkle with parsley.

Jean Kressy,

Cooking Light

January 1997
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