Appetizers / Soups / Salads

Rumbamel's Scallop and Asparagus Chowder is for Dinner.

Rumbamel's Scallop and Asparagus Chowder takes 10 minutes to prepare.

Rumbamel's Scallop and Asparagus Chowder takes 20 minutes to cook.

Rumbamel's Scallop and Asparagus Chowder makes 5 servings.

The ingredients for Rumbamel's Scallop and Asparagus Chowder are:

-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

Here is how you make Rumbamel's Scallop and Asparagus Chowder:

--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: 5Recipe submitted by SparkPeople user RUMBAMEL.

The nutritional information for Rumbamel's Scallop and Asparagus Chowder is:

• 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

The dietary needs meet for Rumbamel's Scallop and Asparagus Chowder is Low Fat