Butternut Squash & Scallop Chowder (from Denver Post) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
2 cup(s) butternut squash peeled & diced |
2 cup(s) salsa |
1 can(s) reduced sodium chicken broth (or 14 oz.) |
1/3 cup(s) reduced fat tortilla chips crumbled |
2 cup(s) corn |
1/2 teaspoon(s) oregano dried |
1/2 teaspoon(s) cumin |
1 pound(s) bay scallops |
1 teaspoon(s) lime juice |
Directions:
1. In a large pot over medium low heat, combine the squash, salsa, broth, and tortilla chips. Bring to a simmer, cover the pot and cook until the squash is tender, 5 - 7 minutes. Stir in the corn, oregano and cumin. Return the soup to a simmer, stir in scallops and cook until they are opaque at the center, 2 to 3 minutes more. Stir in the lime juice.
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