Corn and Scallop Chowder
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.
How to Make It
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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christycarter75's Review
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JIMMIC's Review
This chowder has a wonderful taste and consistency. We donât like celery so I skipped that. Every time I buy Simply Potatoes, they smell like they have gone bad and are slimy, even with a good date on the package, so I cooked potatoes and onions. I ran short on corn, so I only used 1 cup. I used a pound of scallops instead of the ¾ pound. Other than these four variations I made this as recipe reads. We both added more pepper at the table. I served this with a garden salad. Bread would make a good addition.
badgerfan's Review
I didn't think this had much flavor. I cooked it longer than the recommended time but the potatoes actually still seemed too firm. It was easy to make but would need a little something to spice it up.
mandofan's Review