Corn And Scallop Chowder

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

Chunks of tender potatoes are the hallmark of New England-style chowders. To save time, use packaged diced potatoes and onion.

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
• 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

Directions

1. Melt butter in a Dutch oven over medium-high heat.
2. Add leek and celery; sauté 2 minutes.
3. Sprinkle with flour, stirring to coat.
4. Add potato and next 5 ingredients.
5. Bring to a simmer over medium heat.
6. Reduce heat to low.
7. Cover and cook 6 minutes or until thoroughly heated.
8. Add scallops; cook 2 minutes or until scallops are done.
9. Stir in half-and-half and parsley.

Yield: 4 servings (serving size: 2 cups)