Butternut Squash & Scallop Chowder

Butternut Squash & Scallop Chowder
Butternut Squash & Scallop Chowder

PREP TIME

10

minutes

TOTAL TIME

35

minutes

SERVINGS

4

servings

PREP TIME

10

minutes

TOTAL TIME

35

minutes

SERVINGS

4

servings

Ingredients

  • 2

    cups butternut squash diced (or other winter squash)

  • 2

    cups med/hot salsa

  • 1

    can (398 ml) reduced sodium chicken broth

  • 1/3

    cup crumbled reduced fat corn tortilla chips

  • 500

    ml frozen corn kernels

  • 1/2

    tsp dried oregano

  • 1/2

    tsp ground cumin

  • 500

    g (1 pkg) bay scallops

  • 1

    tbsp lime juice

  • 1

    cup lime wedges

Directions

In large pot over medium heat, combine squash, salsa, broth and tortilla chips. Bring to simmer. Cover pot and cook until squash is tender (5 - 7 min) Stir in corn, oregano and cumin. Return soup to simmer. Stir in scallops and cook until they are cloudy. (2 - 3 min) Stir in lime juice. Garnish with lime wedge.

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