Recipe Image

Seafood-Corn Chowder

  • 25 m
  • 40 m
Diabetic Living Magazine
“The addition of halibut, scallops and clams turns ordinary corn chowder into an extraordinary meal-in-a-bowl.”


    • 8 ounces fresh or frozen skinless halibut fillets
    • 4 fresh or frozen sea scallops (about 8 ounces total)
    • 1 tablespoon canola oil
    • 1 medium onion, chopped
    • 1 medium green sweet pepper, seeded and chopped
    • 1 clove garlic, minced
    • 4 medium tomatoes, cored and coarsely chopped (about 3 cups)
    • 2 cups lower-sodium vegetable broth
    • 1 cup water
    • 1 cup fresh or frozen whole kernel corn
    • 1 teaspoon ground cumin
    • ¼ teaspoon ground black pepper
    • 1 10-ounce can or two 3- ½-ounce packages whole baby clams, drained
    • ¼ cup snipped fresh cilantro
    • Cracked black pepper (optional)


  • 1 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.
  • 2 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.
  • 3 Stir in clams and cilantro just before serving. If desired, sprinkle with cracked black pepper.
ALL RIGHTS RESERVED © 2019 Printed From 9/17/2019