The consistency of this stew is light and delicate, more like a broth than a chowder.

Recipe by Cooking Light October 1999


Recipe Summary

6 servings (serving size: 1 1/3 cups)


Ingredient Checklist


Instructions Checklist
  • Melt butter in a large Dutch oven over medium heat. Add potato, onions, celery, and jalapeño; cover and cook 2 minutes. Increase heat to medium-high; add oysters and scallops, and cook 5 minutes, stirring frequently. Stir in corn, milk, and tomato; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until potato is tender. Sprinkle with salt and black pepper.

  • Note: Bay scallops can be substituted for the quartered sea scallops, if desired.

Nutrition Facts

266 calories; calories from fat 23%; fat 6.7g; saturated fat 2.4g; mono fat 1.1g; poly fat 1.6g; protein 26.8g; carbohydrates 24.3g; fiber 1.9g; cholesterol 115mg; iron 11.1mg; sodium 434mg; calcium 153mg.