Scallop and Vegetable Chowder

chef.rylan's picture

Jan. 10, 2012

Ingredients

Green onions 2 , sliced
Green bell pepper 1 Medium , diced
Celery stalk 1 , thinly sliced
Margarine/Butter 1 Tablespoon
Lemon pepper seasoning 1/2 Teaspoon
Paprika 1/2 Teaspoon
Thyme leaves/Marjoram leaves 1/4 Teaspoon
Tomato 1 , seeded and chopped
Milk 1 Cup (16 tbs)
Red potato 1 Medium , cooked, diced
Small scallops 1/4 Pound (1/2 Cup)
Salt To Taste

Directions

MAKING

1. In medium saucepan, add green onions, green pepper and celery in margarine and cook until tender, yet crisp.

2. Add seasoning, paprika, thyme and tomato and stir.

3. Cook on medium heat for 3 minutes, stir in between.

4. Add milk; cook until fully heated.

5. Add potato and scallops, cook for 5 minutes until scallops are opaque and tender.

6. Add salt and season appropriately to taste.

SERVING

7. Serve hot.

Recipe Summary

Difficulty Level: Easy
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 134Calories from Fat 48

 % Daily Value*

Total Fat 5 g7.7%

Saturated Fat 1 g5%

Trans Fat 0 g

Cholesterol

Sodium 295 mg12.29%

Total Carbohydrates 15 g5%

Dietary Fiber 2 g8%

Sugars 5 g

Protein 8 g16%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet