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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Chunks of tender potatoes are the hallmark of New England-style chowders. To save time, use packaged diced potatoes and onion found in the refrigerator case of the supermarket. Ingredients:
1 tablespoon butter |
1 cup thinly sliced leek |
1 cup thinly sliced celery |
2 tablespoons all-purpose flour |
3 cups refrigerated diced potato with onion (such as simply potatoes) |
2 cups frozen whole-kernel corn |
1/2 teaspoon salt |
1/4 teaspoon dried thyme |
1/8 teaspoon black pepper |
2 (14-ounce) cans fat-free, less-sodium chicken broth |
3/4 pound bay scallops |
1/2 cup half-and-half |
1 tablespoon chopped fresh parsley |
Directions:
1. Melt the butter in a Dutch oven over medium-high heat. Add leek and celery; sauté 2 minutes. Sprinkle with flour, stirring to coat. Add potato and next 5 ingredients (potato through broth). Bring to a simmer over medium heat. Reduce heat to low. Cover and cook 6 minutes or until thoroughly heated. Add scallops, and cook 2 minutes or until scallops are done. Stir in half-and-half and parsley.
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