Cooking Done Light

Okay, so you are probably thinking that I must have lost my mind posting a recipe for chowder when it is 100 degrees outside! But this chowder has a light, delicate, summery flavor – and when you serve it just slightly warmer than room temperature with a nice cold, crisp green salad and fresh fruit for dessert, it really makes for a great summer meal.

1 1/2 pounds large, fresh sea scallops

5 slices lean turkey bacon

1 small red onion, thinly sliced

1/2 pound Yukon gold potatoes, cut into 1/2 inch chunks (peeled or unpeeled)

1 cup fresh (about 2 ears worth) or frozen white corn

1 cup low fat, low sodium chicken broth

1/2 cup dry white wine (or an additional 1/2 cup chicken broth)

1/2 cup fat free half and half

1/4 cup fresh parsley, finely chopped

1/2 teaspoon salt

1/4 teaspoon black pepper

Cook the bacon in a large skillet over medium heat until crispy; transfer to paper towels to drain and set aside.

Season the scallops with the salt and pepper and increase the heat under the skillet to medium-high. Add the scallops to the skillet and cook for about 2 minutes per side. Transfer the scallops to a plate and set aside.

Reduce the heat back down to medium, add the onion, and cook for about 5 minutes (until softened slightly). Add the potatoes, chicken broth, wine, and half and half and bring the mixture to a simmer. Cover the pan and simmer for about 20 minutes (until the potatoes are fork tender).

Return the scallops to the skillet, add the corn, and cook for 4 more minutes.

Ladle the chowder into 4 serving bowls, sprinkle with the bacon (crumbled) and the parsley.

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Makes 4 servings. Per serving: 292 calories, 3 g total fat, 0 g saturated fat, 0 g trans fat, 36 g carbohydrates, 4 g fiber, 0 g added sugar, 25 g protein, 188 mg sodium, 115 mg cholesterol.