Seafood-Corn Chowder

The addition of halibut, scallops, and clams turns ordinary corn chowder into an extraordinary meal-in-a-bowl.

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  • Makes: 6 servings
  • Serving Size: 1 1/3 cups per serving
  • Prep: 25 mins
  • Cook: 15 mins

Seafood-Corn Chowder

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Directions

  1. Thaw halibut and scallops, if frozen. Cut halibut into 1-inch pieces, and cut large scallops in half or quarters; set aside. In a large saucepan heat oil over medium heat. Add onion, sweet pepper, and garlic; cook about 5 minutes or until tender, stirring occasionally. Stir in tomatoes, vegetable broth, the water, corn, cumin, and ground black pepper. Bring to boiling; reduce heat. Cover and simmer for 10 minutes.
  2. Add halibut and scallops to tomato mixture. Return to boiling; reduce heat. Simmer, uncovered, for 2 to 3 minutes more or until scallops are opaque and halibut flakes easily when tested with a fork.
  3. Stir in clams and cilantro just before serving. If desired, sprinkle with cracked black pepper.
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Nutrition Facts (Seafood-Corn Chowder)

  • Per serving:
  • 205 kcal ,
  • 5 g fat
  • (0 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 50 mg chol. ,
  • 319 mg sodium ,
  • 15 g carb. ,
  • 2 g fiber ,
  • 5 g sugar ,
  • 26 g pro.
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