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

Source: Diabetic Living Magazine


Recipe Summary

25 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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

1 1/3 cups
336 calories; protein 24.1g; carbohydrates 43.5g; dietary fiber 4.3g; sugars 18.2g; fat 9.3g; saturated fat 3.3g; cholesterol 36.2mg; vitamin a iu 1072.8IU; vitamin c 17.6mg; folate 92.1mcg; calcium 315.2mg; iron 1.2mg; magnesium 105.4mg; potassium 929.5mg; sodium 522.2mg.

3 lean meat, 1 vegetable, 1/2 starch