Tuesday, July 26, 2011

How to cook Seafood-Corn Chowder, easy seafood recipes

http://www.recipe.com/images/seafood-corn-chowder-R136031-l.jpgHow to cook Seafood-Corn Chowder, easy seafood recipes.

The addition of halibut, scallops, and clams turns ordinary corn chowder into an extraordinary meal-in-a-bowl.
Prep Time: 25 mins
Total Time: 37 mins
Servings: 6 (about 1-1/3 cups each) servings

  • 8 ounces fresh or frozen skinless halibut fillets
  • 4 fresh or frozen sea scallops (about 8 ounces total)
  • 1 tablespoon canola oil
  • 1 medium onion, chopped
  • 1 medium green sweet pepper, seeded and chopped
  • 2 cloves garlic, minced
  • 4 medium tomatoes, cored and 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 3.53-ounce packages whole baby clams, drained
  • 1/4 cup snipped fresh cilantro
  • Cracked black pepper (optional)
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.
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.
Stir in clams and cilantro just before serving. If desired, sprinkle with cracked black pepper.


Nutrition Facts
Calories 205, Total Fat 5 g, Saturated Fat 0 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 1 g, Cholesterol 50 mg, Sodium 319 mg, Carbohydrate 15 g, Total Sugar 5 g, Fiber 2 g, Protein 26 g. Daily Values: Vitamin A 0%, Vitamin C 70%, Calcium 8%, Iron 65%. Exchanges: Vegetable 1, Starch .5, Lean Meat 3.
Percent Daily Values are based on a 2,000 calorie diet

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