Scallop-Corn Chowder
By Lv2Cook
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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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