Chunks of tender potatoes are the hallmark of New England-style chowders. To save time, use packaged diced potatoes and onion found in the refrigerator case of the supermarket.
This recipe is from www.cookinglight.com.
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1 tablespoon butter
1 cup thinly sliced leek
1 cup thinly sliced celery
2 tablespoons all-purpose flour
3 cups refrigerated diced potato with onion (such as Simply Potatoes)
2 cups frozen whole-kernel corn
½ teaspoon salt
¼ teaspoon dried thyme
‹ teaspoon black pepper
2 (14-ounce) cans fat-free, less-sodium chicken broth
¾ pound bay scallops
½ cup half-and-half
1 tablespoon chopped fresh parsley
Melt the butter in a Dutch oven over medium-high heat. Add leek and celery; sauté two minutes. Sprinkle with flour, stirring to coat. Add potato and next five ingredients (corn through broth). Bring to a simmer over medium heat. Reduce heat to low. Cover and cook six minutes or until thoroughly heated. Add scallops, and cook two minutes or until scallops are done. Stir in half-and-half and parsley.