Seafood-Corn Chowder
Recipe from Diabetic Living

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


Seafood-Corn Chowder

by 2  people

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Ingredients
  • 8  ounces
    fresh or frozen skinless halibut fillets
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  • 4 
    fresh or frozen sea scallops (about 8 ounces total)
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  • 1  tablespoon
    canola oil
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  • 1  medium
    onion, chopped
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  • 1  medium
    green sweet pepper, seeded and chopped
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  • 2  cloves
    garlic, minced
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  • 4  medium
    tomatoes, cored and coarsely chopped (about 3 cups)
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  • 2  cups
    lower-sodium vegetable broth
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  • 1  cup
    water
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  • 1  cup
    fresh or frozen whole kernel corn
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  • 1  teaspoon
    ground cumin
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  • 1/4  teaspoon
    ground black pepper
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  • 1  10-ounce can
    or two 3.53-ounce packages whole baby clams, drained
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  • 1/4  cup
    snipped fresh cilantro
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  •  
    Cracked black pepper (optional)
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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.
Nutrition information
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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