Scallop Chowder

By Tonya_Speed

NUTRITION per serving: 137 Calories; 2g Fat; 12g Protein; 17g Carbohydrate; 2g Dietary Fiber; 24mg Cholesterol; 201mg Sodium. Exchanges: 1/2 Grain (Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 1/2 Fat. Points: 3

Ingredients

• 2 teaspoons unsalted butter
• 1 1/2 cups thinly sliced leeks
• 3/4 pounds diced russet potato
• 1/2 cup sliced carrot
• 1/2 cup sliced celery
• 2 tablespoons dry white wine (or low sodium chicken broth)
• 3 1/2 cups bottled clam juice
• 1 teaspoon chopped fresh thyme leaves
• 1/4 teaspoon freshly ground black pepper
• 3/4 pound diced sea scallops
• 1/2 cup skim milk
• 1/4 teaspoon sea salt

Details

Servings 6
Adapted from savingdinner.com

Preparation

Step 1

Melt the butter in a large saucepan over medium heat. Add leeks and sauté until softened. Add potato, carrots and celery and cook for 1 to 2 minutes. Add wine (or broth), clam juice, thyme and pepper; bring to a simmer. Add diced scallops and cook until vegetables are tender and scallops are cooked through; stir in skim milk. Transfer 1 to 2 cups of soup mixture to a blender and puree; return to saucepan and stir to combine with remaining soup (you’re doing this to thicken it up a bit). Season with sea salt and serve.

GLUTEN FREE: Make sure wine (or broth) is gluten free.