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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)
1Thaw 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.
2Add 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.
3Stir in clams and cilantro just before serving. If desired, sprinkle with cracked black pepper.