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.

Yield: 4 servings (serving size: 2 cups)

Ingredients

• 1  tablespoon  butter
• 1  cup  thinly sliced leek
• 1  cup  thinly sliced celery
• 2  tablespoons  all-purpose flour
• 3  cups  refrigerated diced potato with onion (such as Simply Potatoes)
• 2  cups  frozen whole-kernel corn
• 1/2  teaspoon  salt
• 1/4  teaspoon  dried thyme
• 1/8  teaspoon  black pepper
• 2  (14-ounce) cans fat-free, less-sodium chicken broth
• 3/4  pound  bay scallops
• 1/2  cup  half-and-half
• 1  tablespoon  chopped fresh parsley

Preparation

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.

Nutritional Information

Calories:

352 (20% from fat)

Fat:

7.8g (sat 4.1g,mono 2.1g,poly 0.9g)

Protein:

23.7g

Carbohydrate:

48.9g

Fiber:

4.9g

Cholesterol:

47mg

Iron:

2.4mg

Sodium:

919mg

Calcium:

92mg