Dinner

Corn and Scallop Chowder is for Dinner.

Corn and Scallop Chowder takes 10 minutes to prepare.

Corn and Scallop Chowder takes 45 minutes to cook.

Corn and Scallop Chowder makes 6 servings.

The ingredients for Corn and Scallop Chowder are:

Olive Oil
Bay Scallops - 440g
Medium Sized White onion
8 Baby Red Potatoes
2 cups - Low Sodium Chicken Broth
1 Cup - 2% Milk
2 Cups - Frozen Corn Kernels

Here is how you make Corn and Scallop Chowder:

In a large skillet, over medium heat, add 2 tbsp of Olive Oil. Season Scallops with salt & Pepper then add to the pan, cook until golden brown, about two minutes on each side. Transfer to a bowl or plate. Add the onion to the oil & cook until translucent, about five minutes.Add the chicken broth, milk, potatoes, cover partially, and simmer reduce the heat. SImmer for about 25 minutes, until the potatoes are tender.Add the scallops and corn and simmer gently for five minutes. Number of Servings: 6Recipe submitted by SparkPeople user BLUE7143.

The nutritional information for Corn and Scallop Chowder is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 208.8

• Total Fat: 6.0 g
• Cholesterol: 29.9 mg
• Sodium: 322.2 mg
• Total Carbs: 22.2 g
• Dietary Fiber: 2.3 g
• Protein: 17.9 g