Corn and Scallop Chowder

Name: Corn and Scallop Chowder
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 340 grams bay scallops; 0 teaspoons black pepper; 1 Tbsp butter; 237 milliliters thinly sliced celery; 473 milliliters frozen whole-kernel corn; 0 teaspoons dried thyme; 794 grams fat-free, less-sodium chicken broth; 2 Tbsps all-purpose flour; 1 Tbsp chopped fresh parsley; 118 milliliters half-and-half; 237 milliliters thinly sliced leek; 710 milliliters refrigerated diced potato with onion (such as Simply Potatoes); 1 teaspoons salt

Corn and Scallop Chowder might be just the main course you are searching for. This recipe serves 4. One serving contains 319 calories, 19g of protein, and 8g of fat. A mixture of whole-kernel corn, pepper, thyme, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Melt the butter in a Dutch oven over medium-high heat.

Ingredients you will need

Butter

Equipment you will use

Dutch Oven

Add leek and celery; saut 2 minutes.

Ingredients you will need

Celery

Leek

Sprinkle with flour, stirring to coat.

Ingredients you will need

All Purpose Flour

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.

Ingredients you will need

Potato