Skinny Sweet Corn Chowder With Spicy Seared Sea Scallops

Name: Skinny Sweet Corn Chowder With Spicy Seared Sea Scallops
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 1 slice organic smoked bacon; 237 milliliters large carrot, finely diced (about; 1 small head cauliflower, florets and stem pieces separated (florets chopped, stems diced); 2 large stalks celery (one will be roughly chopped, the other diced); 2 liters chicken broth (I prefer using Better Than Bouillon paste which is richer in taste than typical canned broth.); 118 milliliters cream sherry, divided (Make sure you use “cream sherry” and not “cooking sherry.”); 2 servings Tony Chacheres Creole Seasoning (If you prefer less heat, use Old Bay Seasoning); 118 milliliters fat free half and half; 946 milliliters fresh corn kernels, divided (strip the corn from the cobs, but reserve the cobs so you can “milk” them…more on that, later); 2 teaspoons fresh thyme, divided; 1 Tbsp fresh garlic, minced; 2 servings fresh ground pepper to taste (Unless youre using sodium free broth, you probably wont need to add salt.); 237 milliliters medium red skin potato, finely diced (about; 237 milliliters small red bell pepper, finely diced (about; 1 large Fresh sea scallops (Since they average 1.5 ozs each, youll only need 3 per person.); 1 Serrano chili pepper, minced (This is optional. If you dont like heat, skip it.); 1 large yellow onion, cut in half (one half will be roughly chopped, the other diced)

You can never have too many main course recipes, so give Skinny Sweet Corn Chowder With Spicy Seared Sea Scallops a try. This gluten free recipe serves 2. One serving contains 671 calories, 28g of protein, and 13g of fat. If you have onion, corn kernels, cauliflower, and a few other ingredients on hand, you can make it. To use up the cream sherry you could follow this main course with the Cantaloupe And Cream Sherry Granita as a dessert. From preparation to the plate, this recipe takes about 45 minutes.