Seafood-Corn Chowder - Recipe.com

By carvalhohm

The addition of halibut, scallops, and clams turns ordinary corn chowder into an extraordinary meal-in-a-bowl.

Ingredients

• 8 ounces fresh or frozen skinless halibut fillets see savings
• 4 fresh or frozen sea scallops (about 8 ounces total) see savings
• 1 tablespoon canola oil see savings
• 1 medium onion, chopped see savings
• 1 medium green sweet pepper, seeded and chopped see savings
• 2 cloves garlic, minced see savings
• 4 medium tomatoes, cored and coarsely chopped (about 3 cups) see savings
• 2 cups lower-sodium vegetable broth see savings
• 1 cup water see savings
• 1 cup fresh or frozen whole kernel corn see savings
• 1 teaspoon ground cumin see savings
• 1/4 teaspoon ground black pepper see savings
• 1 10-ounce can or two 3.53-ounce packages whole baby clams, drained see savings
• 1/4 cup snipped fresh cilantro see savings
• Cracked black pepper (optional) see savings

Details

Servings 1
Preparation time 25mins
Cooking time 37mins
Adapted from recipe.com

Preparation

Step 1

1.

Thaw halibut and scallops, if frozen. Cut halibut into 1-inch pieces and cut large scallops in half or quarters; set aside. In a large saucepan, heat oil over medium heat. Add onion, sweet pepper, and garlic; cook about 5 minutes or until tender, stirring occasionally. Stir in tomatoes, vegetable broth, the water, corn, cumin, and ground black pepper. Bring to boiling; reduce heat. Cover and simmer for 10 minutes.

2.

Add halibut and scallops to tomato mixture. Return to boiling; reduce heat. Simmer, uncovered, for 2 to 3 minutes more or until scallops are opaque and halibut flakes easily when tested with a fork.

3.

Stir in clams and cilantro just before serving. If desired, sprinkle with cracked black pepper.