Scallop Chowder
- Number of Servings: 6
Ingredients
4 tablespoons (1/2 stick) unsalted butter 1 medium yellow onion, finely diced 1 large carrot, finely diced 1 tablespoon all-purpose flour 1/2 teaspoon kosher salt 1/4 teaspoon pepper 1 sprig of fresh thyme 1 bay leaf One 14-ounce can low-sodium chicken broth 4 cups fresh corn kernels (about 6 ears) 2 cups milk 1 pound sea scallops, halved, or quartered if large Crumbled cooked bacon and sliced scallions, optional
Yield: 4 servings
In a large Dutch oven over medium heat, melt the butter. Add the onions and carrots. Cook until onions are translucent and carrots are tender, about 8 minutes. Stir in the flour and cook 2 minutes. Add the salt, pepper, thyme, bay leaf, chicken broth, and 2 cups of the corn. Stir to combine and bring to a simmer.
Meanwhile, in a blender combine the remaining 2 cups corn and the milk. Add to the soup. Let simmer about 5 minutes. Add scallops and cook 3 minutes. Remove the bay leaf and thyme stem. Garnish with bacon and scallions, if desired, and serve immediately.
Number of Servings: 6
Recipe submitted by SparkPeople user AWENTZ27.
In a large Dutch oven over medium heat, melt the butter. Add the onions and carrots. Cook until onions are translucent and carrots are tender, about 8 minutes. Stir in the flour and cook 2 minutes. Add the salt, pepper, thyme, bay leaf, chicken broth, and 2 cups of the corn. Stir to combine and bring to a simmer.
Meanwhile, in a blender combine the remaining 2 cups corn and the milk. Add to the soup. Let simmer about 5 minutes. Add scallops and cook 3 minutes. Remove the bay leaf and thyme stem. Garnish with bacon and scallions, if desired, and serve immediately.
Number of Servings: 6
Recipe submitted by SparkPeople user AWENTZ27.
Nutritional Info Amount Per Serving
- Calories: 205.6
- Total Fat: 1.5 g
- Cholesterol: 20.3 mg
- Sodium: 350.1 mg
- Total Carbs: 34.7 g
- Dietary Fiber: 3.7 g
- Protein: 17.1 g
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