Bay Scallop and Corn Chowder |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. Ingredients:
3 ears corn (fresh or frozen), kernels cut from the cob (reserve cobs) |
1 1/2 cups clam juice |
1 tsp canola oil |
1 cup sliced leeks (whites only), well rinsed |
1 rib celery, diced |
1 or 2 cloves garlic, peeled and minced |
2 cups 2 percent milk |
2 potatoes, peeled and diced |
1/8 tsp cayenne pepper |
1 lb (about 2 cups) bay scallops |
2 cups fat-free half-and-half |
3/4 cup all-purpose flour |
olive- or vegetable-oil cooking spray |
4 thin slices prosciutto |
fresh chives and basil, chopped |
Directions:
1. 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 350°F. Coat a baking sheet with cooking spray; lay prosciutto on sheet and bake 10 minutes. Crumble into soup. Garnish with herbs.
2. 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
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