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Butternut Squash and scallop Chowder Recipe

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This recipe for Butternut Squash and scallop Chowder is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups peeled diced butternut squash or other winter squash
2 cups medium or hot tomato salsa
1 (14 1/2 oz) can chicken broth
1/3 cup crumbled corn tortilla chips
2 cups frozen corn kernels
1/2 tsp dried oregano
1/2 tsp ground cumin
1 Lb bay scallops
1 Tbsp lime juice
Lime wedges for squeezing
Directions:
Directions:
In a large pot over medium-low heat, combine the squash, salsa, broth and tortilla chips. Bring to a simmer, cover the pot and cook until the squash is tender, % to 7 minutes. Stir in the corn, oregano and cumin. Return the soup to a simmer, stir in scallops and cook until they are opaque at the center, 2 to 3 minutes more. Stir in the lime juice. Serve with additional lime wedges for squeezing. Makes 4 servings
Personal Notes:
Personal Notes:
To lower the sodium and fat content, use reduced sodium chicken broth and fat-reduced tortilla chips

 

 

 

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