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

Diabetic Living Magazine
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Ingredients

Directions

  • 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.

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  • 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.

  • Stir in clams and cilantro just before serving. If desired, sprinkle with cracked black pepper.

Nutrition Facts

336 calories; 9.3 g total fat; 3.3 g saturated fat; 36 mg cholesterol; 522 mg sodium. 930 mg potassium; 43.5 g carbohydrates; 4.3 g fiber; 18 g sugar; 24.1 g protein; 1073 IU vitamin a iu; 18 mg vitamin c; 92 mcg folate; 315 mg calcium; 1 mg iron; 105 mg magnesium;