Rumbamel's Scallop & Asparagus Chowder
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 167.8
- Total Fat: 3.3 g
- Cholesterol: 8.0 mg
- Sodium: 454.0 mg
- Total Carbs: 23.3 g
- Dietary Fiber: 3.8 g
- Protein: 13.5 g
View full nutritional breakdown of Rumbamel's Scallop & Asparagus Chowder calories by ingredient
Introduction
My five year old daughter helped me create this delicious dish. I had some asparagus and scallops and wanted to make a dish. She suggested a soup. Well, my wheels started turning and here it is! Enjoy! My five year old daughter helped me create this delicious dish. I had some asparagus and scallops and wanted to make a dish. She suggested a soup. Well, my wheels started turning and here it is! Enjoy!Number of Servings: 5
Ingredients
-
-7 oz red potatoes chopped to bite sized pieces (that's all I had)
-1 1/2 c chicken broth (I use 99% FF from Aldi)
-114g about 3/4 c chopped onions
-1/2 t minced garlic
-1/2 t salt
-1/2 t pepper
-1 c frozen corn
-2 packages bay scallops (4 oz each) frozen do not thaw
-3 c fresh asparagus cut into bite sized pieces
-1/2 c skim (Fat free) milk
-2 oz 1/3 less fat cream cheese
Directions
--Clean and cut your asparagus (if it's fresh you can just snap it like green beans) and potatoes. Cut and measure your onions. Cut your cream cheese into cubes.
--In a medium to large thick pot add your onions and potatoes and chicken broth. Bring to a boil and then reduce to simmer. Add the asparagus, salt, pepper and garlic. Stir. Cover and cook until asparagus is just barely tender. Add the corn and scallops(from frozen). Turn the heat up just a bit. Stir, cover and heat until scallops are done. This won't take too long. Maybe a minute or two.
--Now add the cubes of cream cheese and slowly, while stirring constantly, add the milk. Continue stirring, just until warm. About a minute. Serve!
--Makes 5 servings of 1 c each.
--Enjoy!
Number of Servings: 5
Recipe submitted by SparkPeople user RUMBAMEL.
--In a medium to large thick pot add your onions and potatoes and chicken broth. Bring to a boil and then reduce to simmer. Add the asparagus, salt, pepper and garlic. Stir. Cover and cook until asparagus is just barely tender. Add the corn and scallops(from frozen). Turn the heat up just a bit. Stir, cover and heat until scallops are done. This won't take too long. Maybe a minute or two.
--Now add the cubes of cream cheese and slowly, while stirring constantly, add the milk. Continue stirring, just until warm. About a minute. Serve!
--Makes 5 servings of 1 c each.
--Enjoy!
Number of Servings: 5
Recipe submitted by SparkPeople user RUMBAMEL.
Member Ratings For This Recipe
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