Friday, September 14, 2007

Scallop Corn Chowder




Scallop Corn Chowder

Ingredients
1 tablespoon butter
1 cup thinly sliced leek
1 cup thinly sliced celery
2 tablespoons all-purpose flour
3 cups refrigerated diced potato with onion (such as Simply Potatoes)
2 cups frozen whole-kernel corn
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/8 teaspoon black pepper
2 (14-ounce) cans fat-free, less-sodium chicken broth
3/4 pound bay scallops
1/2 cup half-and-half
1 tablespoon chopped fresh parsley (I left this out, I'm not a parsley fan)


Preparation
Melt the butter in a Dutch oven over medium-high heat. Add leek and celery; sauté 2 minutes. Sprinkle with flour, stirring to coat. Add potato and next 5 ingredients (potato through broth). Bring to a simmer over medium heat. (At this point, I scooped out some of the potatoes and mashed them up a little. My mom said it would help thicken the soup. I don't know how much of a difference it made, I could probably mash up more next time!) Reduce heat to low. Cover and cook 6 minutes or until thoroughly heated. (I found it needed to cook longer for the potatoes to be soft.) Add scallops, and cook 2 minutes or until scallops are done. Stir in half-and-half and parsley.

Yield
4 servings (serving size: 2 cups)

Nutritional Information
CALORIES 352(20% from fat); FAT 7.8g (sat 4.1g,mono 2.1g,poly 0.9g); PROTEIN 23.7g; CHOLESTEROL 47mg; CALCIUM 92mg; SODIUM 919mg; FIBER 4.9g; IRON 2.4mg; CARBOHYDRATE 48.9g


It was a very tasty soup, and Chad and I both ate it the next day for lunch.

The paninis were very basic, just sliced tomatoes, fresh mozzarella and basil and a little basil pesto on Italian bread, cooked on one of my favorite appliances, the panini press. I usually use a balsamic, olive oil, Dijon mustard dressing on my tomato-mozzarella, but I thought I would try the pesto. I like the balsamic mixture better!

Cooking Club was last night at Jenn's house...I'm making the tilapia recipe she shared with us next week, so more on that later!

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