Scallop-Corn Chowder

Name: Scallop-Corn Chowder
Ingredients: 1 tablespoon margarine; 1 cup chopped onion; 1/2 cup diced celery; 1/3 cup diced red bell pepper; 1 garlic clove, minced; 1/4 cup all-purpose flour; 1 1/2 cups diced red potatoes; 1 cup frozen whole-kernel corn; 1/4 teaspoon salt; 1/4 teaspoon dried thyme; 1/8 teaspoon pepper; 3 (8-ounce) bottles clam juice; 1/2 cup water; 1 pound bay scallops; 1/4 cup chopped fresh parsley

15 ingredients

2 steps

Ingredients

1 tablespoon margarine
1 cup chopped onion
1/2 cup diced celery
1/3 cup diced red bell pepper
1 garlic clove, minced
1/4 cup all-purpose flour
1 1/2 cups diced red potatoes
1 cup frozen whole-kernel corn
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/8 teaspoon pepper
3 (8-ounce) bottles clam juice
1/2 cup water
1 pound bay scallops
1/4 cup chopped fresh parsley

Directions

1

Melt margarine in a Dutch oven over medium heat. Add onion, celery, bell pepper, and garlic; saute 8 minutes or until tender. Sprinkle onion mixture with flour; stir well. Cook 1 minute, stirring constantly. Add potatoes and next 6 ingredients (potatoes through water); stir well. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until potatoes are tender.
2

Add scallops; cover and cook 4 minutes or until scallops are done. Sprinkle with parsley.