SCALLOP-CORN CHOWDER

1 tablespoon margarine

1 cup onion; chopped

1/2 cup celery; diced

1/3 cup red bell pepper; diced

1 clove garlic; minced

1/4 cup all-purpose flour

1 1/2 cups red potatoes; diced

1 cup frozen whole-kernel corn

1/4 teaspoon salt

1/4 teaspoon dried thyme

1/8 teaspoon pepper

3 (8 oz.) bottles clam juice

1/2 cup water

1 lb bay scallops

1/4 cup fresh parsley; chopped

1. Melt margarine in a Dutch oven over medium heat. Add onion, celery, bell pepper and garlic; saute 8 minutes or until tender. Sprinkle onion mixture with flour; stir well. Cook 1 minute, stirring constantly. Add potatoes, corn, salt, thyme, pepper, clam juice and water; stir well. Bring to a boil; cover, reduce heat and simmer 20 minutes or until potatoes are tender.

2. Add scallops; cover and cook 4 minutes or until scallops are done. Sprinkle with parsley.

Yields 7 servings (Serving size = 1 cup)

CALORIES: 150; PROTEIN: 14g; CARBS: 19g; FAT: 2g; FIBER: 2g; IRON: 1mg; SODIUM: 428mg; CHOL: 21mg; CALC: 45mg.

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