Scallop-Corn Chowder

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 150
  • Calories from fat: 14%
  • Fat: 2.3g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.8g
  • Protein: 13.5g
  • Carbohydrate: 19.4g
  • Fiber: 2g
  • Cholesterol: 21mg
  • Iron: 0.9mg
  • Sodium: 428mg
  • Calcium: 45mg


  • 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


  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.
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