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Scallop-Corn Chowder

Yield 7 servings (serving size: 1 cup)

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

Nutrition 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

How to Make It

  1. 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.

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