Appetizers / Soups / Salads

Scallop Chowder is for Soup.

Scallop Chowder takes several minutes to prepare.

Scallop Chowder takes several minutes to cook.

Scallop Chowder makes 6 servings.

The ingredients for Scallop Chowder are:

4 tablespoons (1/2 stick) unsalted butter
1 medium yellow onion, finely diced
1 large carrot, finely diced
1 tablespoon all-purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1 sprig of fresh thyme
1 bay leaf
One 14-ounce can low-sodium chicken broth
4 cups fresh corn kernels (about 6 ears)
2 cups milk
1 pound sea scallops, halved, or quartered if large
Crumbled cooked bacon and sliced scallions, optional

Here is how you make Scallop Chowder:

Yield: 4 servings In a large Dutch oven over medium heat, melt the butter. Add the onions and carrots. Cook until onions are translucent and carrots are tender, about 8 minutes. Stir in the flour and cook 2 minutes. Add the salt, pepper, thyme, bay leaf, chicken broth, and 2 cups of the corn. Stir to combine and bring to a simmer. Meanwhile, in a blender combine the remaining 2 cups corn and the milk. Add to the soup. Let simmer about 5 minutes. Add scallops and cook 3 minutes. Remove the bay leaf and thyme stem. Garnish with bacon and scallions, if desired, and serve immediately.Number of Servings: 6Recipe submitted by SparkPeople user AWENTZ27.

The nutritional information for Scallop Chowder is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 205.6

• Total Fat: 1.5 g
• Cholesterol: 20.3 mg
• Sodium: 350.1 mg
• Total Carbs: 34.7 g
• Dietary Fiber: 3.7 g
• Protein: 17.1 g