Recipe: Corn and Scallop Chowder (low fat)

To save time this recipe uses packaged diced potatoes and onion found in the refrigerator case of the supermarket.

CORN AND SCALLOP CHOWDER
Source: 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