ACTIVE: 25 minutes TOTAL: 40 minutes
The addition of halibut, scallops and clams turns ordinary corn chowder into an
8 ounces skinless halibut fillets
4 sea scallops (about 8 ounces)
1 tablespoon canola oil
1 medium onion, chopped
1 medium green bell pepper, chopped
2 cloves garlic, minced
4 medium tomatoes, coarsely chopped (about 3 cups)
2 cups lower-sodium vegetable broth
1 cup water
1 cup fresh or frozen whole kernel corn
1 teaspoon ground cumin
1/4 teaspoon ground black pepper
1 10-ounce can or two 3 ½-ounce packages whole baby clams, drained
1/4 cup snipped fresh cilantro
Cracked black pepper (optional)
1. 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, bell pepper and garlic; cook about 5 minutes or until tender, stirring occasionally. Stir in tomatoes, vegetable broth, 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.
SERVES 6, ABOU T 1⅓ CUPS EACH
Calories 205, Fat 5g, (sat 0g), Cholesterol 50mg, Carbs 15g, Fiber 2g, Total sugars 5g,
Protein 26g, Sodium 319mg, Potassium 867mg.