Corn and Scallop Chowder


FromÊCooking Light


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.

1 tablespoonbutter
1 cupthinly sliced leek
1 cupthinly sliced celery
2 tablespoonsall-purpose flour
3 cupsrefrigerated diced potato with onion (such as Simply Potatoes)
2 cupsfrozen whole-kernel corn
1/2 teaspoonsalt
1/4 teaspoondried thyme
1/8 teaspoonblack pepper
2 (14-ounce) cans fat-free, less-sodium chicken broth
3/4 poundbay scallops
1/2 cuphalf-and-half
1 tablespoonchopped fresh parsley

Melt the butter in a Dutch oven over medium-high heat. Add leek and
celery; sautŽ 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.

Yield: 4 servings (serving size: 2 cups)

NUTRITION PER SERVING CALORIES 352(20%from fat); FAT 7.8g (sat
4.1g, mono2.1g, poly 0.9g); PROTEIN 23.7g; CARB 48.9g; FIBER
4.9g; CHOL 47mg; IRON 2.4mg; SODIUM 919mg; CALC 92mg;  

Cooking Light, DECEMBER 2003