Butternut Squash & Scallop Chowder

By á-8460

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

Preparation

Step 1

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.