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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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The consistency of this stew is light and delicate, more like a broth than a chowder. Ingredients:
2 teaspoons butter or stick margarine |
2 cups (3/4-inch) peeled cubed baking potato (8 ounces) |
3/4 cup thinly sliced green onions |
1/3 cup diced celery |
1 jalapeño pepper, seeded and finely chopped |
2 (1-pound) containers standard oysters, undrained |
1 pound sea scallops, quartered |
1 cup frozen whole-kernel corn, thawed |
1 cup 2% reduced-fat milk |
1/2 cup diced seeded peeled tomato |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
Directions:
1. Melt butter in a large Dutch oven over medium heat. Add potato, onions, celery, and jalapeño; cover and cook 2 minutes. Increase heat to medium-high; add oysters and scallops, and cook 5 minutes, stirring frequently. Stir in corn, milk, and tomato; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until potato is tender. Sprinkle with salt and black pepper.
2. Note: Bay scallops can be substituted for the quartered sea scallops, if desired.
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