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Corn and Scallop Chowder
Source: dLife

A rich tasting soup with corn, scallops and mussels.

Rating:
Prep Time: 15 minutes
Cook Time: 40 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4  -  6 servings
Amount Per Serving
Calories 275.9
Total Carbs 31.7 g
Dietary Fiber 2.3 g
Sugars 9.9 g
Total Fat 7.5 g
Saturated Fat 2.7 g
Unsaturated Fat 0.4 g
Potassium 486.3 mg
Protein 20.4 g
Sodium 411.6 mg
Dietary Exchanges
1 1/2 Fat , 1 Vegetables , 1 Meat , 1 Milk , 1 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

1 cup  frozen sweet corn kernels
2 1/2 cup  fat free milk
0 1/2 oz  unsalted butter
1 cup  chopped leeks
1 1/2 oz  Bacon, cured, lower sodium
1 tsp  crushed garlic
1 each  small green bell peppers
1 each  medium celery stalks
1 each  potatoes, fresh, medium
1 tbsp  white all purpose flour
1 1/4 cup  low sodium vegetable broth
4 each  large scallops
4 oz  Mussels, blue, steamed
1 pinch  paprika
0.6667 cup  Cream, light
1 pinch  salt and pepper
Directions
  1. With a sharp knife, slice down the corn cobs, if using, to remove the kernels.
  2. Place half the kernels in a food processor or blender and process with a little of the milk.
  3. Set aside the other half.
  4. Melt the butter or margarine in a large pan and gently fry the leek or onion, bacon and garlic for 4 to 5 minutes, until the leek is soft but not browned.
  5. Add the green pepper, celery and potato and sweat over a gentle heat for 3 to 4 minutes, continuously stirring.
  6. Stir in the flour and cook for 1 to 2 minutes, until golden and frothy. Add a little milk and corn mixture, then add the stock, and the remaining milk and corn kernels and seasoning.
  7. Bring to boil, then simmer partially covered for 15 to 20 minutes, until vegetables are tender.
  8. Pull the corals away from the scallops and slice the white flesh into 1/4 inch slices.
  9. Stir the scallops into the soup, cook for 4 minutes, then stir in the corals, mussels and paprika. Heat for a few minutes, then stir in cream (optional).
  10. Recheck seasoning, serve.

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