Scallop-Corn Chowder

By Lv2Cook

Ingredients

• 1 tablespoon margarine
• 1 cup chopped onion
• 1/2 cup diced celery
• 1/3 cup diced red bell pepper
• 1 garlic clove minced
• 1/4 cup all-purpose flour
• 1 1/2 cups diced red potatoes
• 1 cup frozen whole-kernel corn
• 1/4 teaspoon salt
• 1/4 teaspoon dried thyme
• 1/8 teaspoon pepper
• 3 (8-ounce) bottles clam juice
• 1/2 cup water
• 1 pound bay scallops
• 1/4 cup chopped fresh parsley

Details

Servings 1

Preparation

Step 1

Melt margarine in a Dutch oven over medium heat. Add onion, celery, bell pepper, and garlic; sauté 8 minutes or until tender. Sprinkle onion mixture with flour; stir well. Cook 1 minute, stirring constantly. Add potatoes and next 6 ingredients (potatoes through water); stir well. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until potatoes are tender.

Add scallops; cover and cook 4 minutes or until scallops are done. Sprinkle with parsley.

Serving Size: 1 cup