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Scallop-Corn Chowder

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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

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