Scallop-Corn Chowder

Scallop-Corn Chowder

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    tablespoon margarine

  • 1

    cup chopped onion

  • ½

    cup diced celery

  • cup diced red bell pepper

  • 1

    garlic clove minced

  • ¼

    cup all-purpose flour

  • cups diced red potatoes

  • 1

    cup frozen whole-kernel corn

  • ¼

    teaspoon salt

  • ¼

    teaspoon dried thyme

  • teaspoon pepper

  • 3

    (8-ounce) bottles clam juice

  • ½

    cup water

  • 1

    pound bay scallops

  • ¼

    cup chopped fresh parsley

Directions

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


Nutrition

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