Fish

Scallop and Corn Chowder is for Soup.

Scallop and Corn Chowder takes several minutes to prepare.

Scallop and Corn Chowder takes several minutes to cook.

Scallop and Corn Chowder makes 6 servings.

The ingredients for Scallop and Corn Chowder are:

4 oz. Canadian-style bacon, cut into a small dice
1 Tbsp extra-virgin olive oil
1 lb. sea scallops, rinsed and patted dry
3/4 tsp kosher salt
1/4 tsp black pepper, freshly ground
1 small yellow onion, sliced into half moons
2 large raw Yukon Gold potatoes, cut into a 1/2-inch dice
1/2 cup dry white wine
1 cup fat-free chicken broth
1/2 cup fat-free skim milk
2 medium ears corn on the cob, cut off the cob
1/4 cup Italian flat-leaf parsley, chopped

Here is how you make Scallop and Corn Chowder:

In a large skillet, over medium heat, cook the bacon until crips, about 5 minutes. Transfer to a plate lined with paper towels.Increase heat to medium-high and add 1 Tbsp olive oil.Season the scallops with the salt and pepper and cook, working in batches, until golden brown, about 2 minutes per side. Transfer to a plate.Add the onion to the drippings in the skillet and cook until translucent, about 5 minutes. Add the potatoes, wine, broth, and milk, cover partially, and reduce heat. Simmer gently until potatoes are tender, about 20 minutes. Add the scallops and corn and simmer gently for 4 minutes. Sprinkle with the parsley and bacon.Serving Size: Makes 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user KAYLEIGH0399.

The nutritional information for Scallop and Corn Chowder is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 258.4

• Total Fat: 4.3 g
• Cholesterol: 35.4 mg
• Sodium: 789.7 mg
• Total Carbs: 32.0 g
• Dietary Fiber: 3.9 g
• Protein: 20.5 g