Seafood Corn Chowder

By Lauren_Jorgensen

Nutrition Facts:
1 3/4 cups chowder
337 calories; 5g fat; 1g saturated fat; 45g carbs; 5g fiber; 7g sugar; 28g protein; 272mg sodium; 93mg cholesterol

If fresh seafood isn't available, use frozen.

Ingredients

• 1 tbsp extra virgin olive oil
• 1 white onion, chopped (about 1 1/2 cups)
• 2 large carrots, chopped (about 3/4 cups)
• 2 stalks celery, chopped (about 3/4 cups)
• Sea Salt & Fresh Ground Black Pepper, to taste
• 1 jalapeno pepper, chopped (seeded if you'd like to reduce heat)
• 1 tsp smoked paprika
• 3/4 tsp dried thyme
• 1 lb russet potatoes, peeled and chopped (about 2 1/2 cups)
• 3 cups frozen corn kernels
• 1 cup low-fat milk
• 3/4 lb sea scallops
• 1/2 lb medium shrimp, peeled and deveined
• 3 scallions, while and light green parts, thinly sliced
• Adjust spiciness with jalapeno seeds.

Preparation

Step 1

1. Heat oil in a large dutch oven or stockpot on medium. Add onion, carrots and celery; season with salt and black pepper and cook until soft, about 8 minutes. Add jalapenos, paprika and thyme and cook for 1 minute, stirring well.

2. Add 3 cups water, increase heat and bring to a boil. Add potatoes and reduce to a simmer until just tender, 7 to 8 minutes. Add corn and milk; season with salt (1/4 tsp minimum) and black pepper, and simmer for 3 more minutes. Remove from heat.

3. Pour 3 cups corn mixture into a blender, covering opening loosely with a kitchen towel to prevent splatters (steam from the hot liquid may cause the blender's lid to pop off) and puree. Transfer puree back to pot, stir to combine and return to medium heat. Bring to a simmer.

4. Add scallops to pot and simmer for 3 minutes (time should begin when liquid returns to simmer). Add shrimp and simmer for 2 minutes or until shellfish are opaque in center. Remove from heat and taste for seasoning. Ladle into bowls, sprinkle with scallions, dividing evenly, and serve.