Bay Scallop and Corn Chowder

The trick: Just add a slurry. To thicken soups, Terry Conlan of Lake Austin Spa Resort in Austin, Texas, adds slurries, cocktails of flour stirred with a low- or nonfat liquid, such as broth or skim milk. The texture of his Bay Scallop and Corn Chowder comes from a mix of flour and fat-free cream. Use slurries for any soup that calls for full-fat cream by substituting a slurry of flour and nonfat half-and-half.

Preparing Time: -
Total Time: -
Served Person: Makes 4 servings

American Soup/Stew Dairy Potato Shellfish Vegetable SautÃ© Low Fat Scallop Self

3/4 cup all-purpose flour
1/8 tsp cayenne pepper
1 tsp canola oil
1 1/2 cups clam juice
2 cups fat-free half-and-half
2 cups 2 percent milk
4 thin slices prosciutto

Preparation Simmer cobs in clam juice in a large pot over medium heat for 5 minutes. Remove cobs and set liquid aside. Put oil in the same pot and cook leeks and celery on low for 15 minutes. Stir in garlic, clam-and-cob liquid, milk, potatoes, and cayenne. Simmer 5 minutes; add corn kernels and scallops. Whisk together half-and-half and flour to form a smooth slurry; add to pot. Cook for 5 minutes. Salt. Heat oven to 350Â°F. Coat a baking sheet with cooking spray; lay prosciutto on sheet and bake 10 minutes. Crumble into soup. Garnish with herbs. Nutritional analysis per serving: 530 calories, 8.6 g fat (1.9 g saturated fat), 78.5 g carbohydrates, 31.3 g protein, 3.8 g fiber Nutritional analysis provided by Self

Bay Scallop and Corn Chowder

Ingredients

Nutrition facts