Corn and Scallop Chowder

By rossboys

Cooking Light

Ingredients

• 1 Tbsp butter
• 1 cup thinly sliced leek
• 1 cup thinly sliced celery
• 2 Tbsp all-purpose flour
• 3 cups refrigerated diced potato with onion (such as Simply Potatoes)
• 2 cups frozen whole-kernel corn
• 1/2 tsp salt
• 1/4 tsp dried thyme
• 1/8 tsp black pepper
• 2 (14oz) cans fat-free, less sodium chicken broth
• 3/4 lb bay scallops
• 1/2 cup half-and-half
• 1 Tbsp chopped fresh parsley

Details

Servings 4

Preparation

Step 1

Melt the butter in a Dutch oven over medium-high heat. Add leek and celery; saute 2 minutes. Sprinkle with flour, stirring to coat. Add potato and next 5 ingredients (potato through broth).

Bring to a simmer over medium heat. Reduce heat to low. Cover and cook 6 minutes or until thoroughly heated.

Add scallops, and cook 2 minutes or until scallops are done. Stir in half-and-half and parsley.