Rating: 4 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 1

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.

Recipe by Cooking Light December 2003

Gallery

Recipe Summary

Yield:
4 servings (serving size: 2 cups)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

Nutrition Facts

352 calories; calories from fat 20%; fat 7.8g; saturated fat 4.1g; mono fat 2.1g; poly fat 0.9g; protein 23.7g; carbohydrates 48.9g; fiber 4.9g; cholesterol 47mg; iron 2.4mg; sodium 919mg; calcium 92mg.
Advertisement
Advertisement