To save time this recipe uses packaged diced potatoes and onion found in the refrigerator case of the supermarket. CORN AND SCALLOP CHOWDERSource: Cooking Light Magazine, 2003 1 Tablespoon butter 1 cup thinly sliced leek 1 cup thinly sliced celery 2 Tablespoons flour 2 cans (14-ounce each) fat-free less-sodium chicken broth 3 cups refrigerated diced potatoes with onion (such a Simply Potatoes) 2 cups frozen whole-kernel corn 1/2 teaspoon salt 1/4 teaspoon dried thyme 1/8 teaspoon black pepper 3/4 pound bay scallops 1/3 cup half-and-half 1 Tablespoon chopped fresh parsley 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 broth, potatoes, corn, salt, thyme, and pepper. 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. Servings: 4
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