Poblano-Corn chowder with Grilled Shellfish

8 each large shrimp, peeled and deveined, and sea scallops
1 vanilla bean, seeds scraped
zest and juice of 1 small orange
4 cups fresh or frozen corn kernels, thawed if frozen
2 (4-oz) cans of green chiles, drained, diced
1 cup chopped onion
1/2 tsp each ground cumin and dried Mexican oregano
2 tsp minced garlic
3 cups fat-free reduced-sodium chicken broth
1/2 cup fat-free half-and-half
1/3 cup coarsely chopped cilantro leaves
1 (16-oz) can fire-roasted diced tomatoes, drained well
1/2 tsp each salt and ground pepper

1. Place shrimp and scallops in a shallow baking dish. Mix vanilla seeds, orange zest, and orange juice in a small cup. Brush over shellfish. Let stand at room temperature while preparing chowder.
2. Coat a large pot with olive oil cooking spray and heat over medium-high heat; add corn, chiles, onion, cumin, oregano, and garlic. Cook, stirring, until onion is translucent, about 5 minutes.
3. And chicken broth; bring to a boil, reduced heat to low, and simmer 15 minutes. Purée corn mixture with a stick blender (or any regular blender and return purée to pot). Stir in half and half and two tablespoons of the cilantro. Keep warm. Stir in the remaining cilantro into diced tomatoes for a topping.
4. While chowder is cooking, heat a stovetop grill pan over medium heat (or pre-heat broiler). Season shellfish with salt and pepper and coat with olive oil cooking spray. Grill or broil shellfish two minutes per side, or until just cooked through (do not overbook).
5. Ladle chowder into 4 bowls and top with diced tomato mixture. Served with shellfish and warm flour or corn tortillas, if desired.

Number of Servings: 4

Recipe submitted by SparkPeople user MARITZABAEZ.