Corn & Scallop Chowder
Source of Recipe
Cooking Light
List of Ingredients
- 1 Tbsp butter
- 1 cup thinly sliced leek
- 1 cup thinly sliced celery
- 2 Tbsp all-purpose flour
- 3 cups refrigerated diced potatoes with onion (such as Simply Potatoes)
- 2 cups frozen whole kernal corn
- 1/2 tsp salt
- 1/4 tsp dried thyme
- 1/8 tsp black pepper
- 2 (14-ounce) cans fat-free, less-sodium chicken broth
- 3/4 pound bay scallops
- 1/2 cup half-and-half
- 1 Tbsp chopped fresh parsley
Instructions
- Melt the butter in a Dutch oven over medium-high heat. Add leek and celery; saute 2 minutes. Sprinkler with flour, stirring to coat. Add potato and next 5 ingredients (potatoes 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.
Final Comments
4 servings
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