Jamesport Scallop Chowder
|Sliced onion||1 Cup (16 tbs)|
|Diced red bell pepper||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Bacon slice||1 , chopped|
|Fat free low sodium chicken broth||2 Cup (32 tbs)|
|Diced peeled potatoes||2 Cup (32 tbs)|
|Condensed cream of celery with sauteed onion & garlic soup||1 Can (10 oz) (1 Can, Healthy Choice)|
|Fresh bay scallops||10 Ounce|
|Minced fresh parsley||1⁄4 Cup (4 tbs)|
In medium saucepan sprayed with vegetable cooking spray, saute onion, pepper, garlic and bacon until onion is tender.
Add chickenbroth and potatoes; bring to a boil.
Reduce heat; cover and simmer 15 minutes.
Add soup; mix well.
Stir in scallops.
Simmer 3 to 4 minutes, stirring occasionally.
Sprinkle with parsley.