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Butternut Squash & Scallop Chowder

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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

Details

Servings 4
Preparation time 10mins
Cooking time 35mins

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.

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