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Curried Scallops & Potato Chowder -- e

Source of Recipe

"1,001 Delicious Recipes for People with Diabetes"
Curried Scallops & Potato Chowder -- e
Yield: 4 servings

- 1 bottle (11 ounces) clam juice
- 1/2 cup dry white wine or water
- 1 pound potatoes, peeled, cut into 1/2-inch cubes
- 1 teaspoon curry powder
- 1/2 teaspoon minced garlic
- 1 pound sea scallops
- 1 cup frozen peas
- 1/4 cup 1% low-fat milk
- Salt and pepper, to taste

Heat clam juice, wine, potatoes, curry powder, and garlic to boiling in large saucepan; reduce heat and simmer, covered, 10 minutes. Add scallops; simmer until scallops are cooked and opaque, 5 to 10 minutes. Remove about half the potatoes and scallops to a large bowl with a slotted spoon; keep warm.

Process remaining mixture in food processor or blender until smooth. Return mixture to pan. Stir in peas, milk, and reserved potatoes and scallops. Heat until peas are tender and chowder is hot through, about 5 minutes. ‘Do Not Boil’. Season to taste with salt and pepper.

1/4 of recipe equals: Calories: 251, Fat: 1.8 g, Cholesterol: 49.3 mg, Sodium: 482 mg, Protein: 25.6 g, Carbohydrate: 29.4 g +++EXC: 2 Starch, 3 Lean Meat