Potato Corn Chowder with Scallops Recipe

Potato Corn Chowder with Scallops Recipe

  • 3 slices turkey bacon
  • 1/2 cup chopped scallions
  • 1 cup chopped celery
  • 2 cups peeled and cubed potatoes
  • 2 1/2 cups low-fat milk
  • 1 cup bottled clam broth
  • 1 1/2 cups fresh or frozen corn kernels
  • 3/4 pound bay scallops
  • 3 tablespoons chopped fresh parsley
  1. In a 3-quart microwavable casserole dish, cook bacon in single layer on high for 4 to 5 minutes or until crisp. Remove and chop. Return all but 2 tablespoons to dish.
  2. Add scallions and celery to dish and cook on high for 4 to 5 minutes or until soft. Add potatoes, milk, and broth. Cover tightly with microwave-safe plastic wrap, and cook on high for 13 to 15 minutes.
  3. Add corn and cook on high for 2 minutes. Remove 1 1/2 cups of soup mixture (leave rest in dish) and pure in blender or mash with potato masher.
  4. Return pure to dish; add scallops and 2 tablespoons parsley. Cook on high for 3 minutes or until scallops are opaque.
  5. Ladle into bowls. Crumble reserved bacon over each serving. Top with remaining parsley.
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