Butternut Squash & Scallop Chowder

Looking for a new way to cook scallops? Try this gluten-free, dairy-free Butternut Squash & Scallop Chowder with Mexican flavors.

Butternut Squash Scallop Chowder

I saw this recipe in my local newspaper, The Coastland Times. I was intrigued with the idea of using baked tortilla chips to thicken a chowder instead of relying on a ton of cream. I’m happy to report that the technique worked very well. I ended up with a rich, thick chowder that used absolutely no butter, cream, or even milk.

When I was searching my pantry for salsa, I came across some fat-free, low-sodium Chesapeake Bay Crab Salsa by Gunther’s Gourmet that I had purchased in a specialty store. I used 1 cup of the crab salsa and 1 cup of more traditional tomato-based salsa. If you can find crab salsa, use it; otherwise, 2 cups of regular salsa will be fine. If you are watching your sodium intake, use reduced-sodium chicken stock and make your own salsa.

This scallop chowder is low in Saturated Fat and is a good source of Vitamin A, Protein, Vitamin C, Vitamin B6, Magnesium, Phosphorus, Potassium and Selenium.

Butternut Squash & Scallop Chowder
 
Author:
Recipe type: Soups & Stews
Serves: 4
Ingredients
  • 2 cups butternut squash, peeled and diced (about half of a normal-sized squash)
  • 2 cups salsa or Low-Sodium Easy Homemade Salsa
  • 2 cups chicken stock
  • ⅓ cup crushed baked (reduced-fat) corn tortilla chips
  • 2 cups frozen corn
  • ½ teaspoon dried oregano
  • ½ teaspoon ground cumin
  • 1 pound scallops
  • 1 tablespoon freshly squeezed lime juice
Instructions
  1. In a large pot over medium heat, combine squash, salsa, stock, and tortilla chips. Bring to a simmer, cover the pot and cook until the squash is tender, about 15 min.
  2. Stir in corn, oregano, and cumin. Cook for another 5 min. or so.
  3. Stir in scallops and cook 2-3 minutes longer or until the scallops are opaque. Do not overcook the scallops or they will be tough!
  4. Remove from heat and stir in lime juice.
Notes
Go ahead and chop up the rest of the squash too. Drizzle with olive oil, sprinkle with salt and pepper, spread on a sheet pan, and roast in a 400ºF oven for about 25 minutes. Save to use in salads or to reheat for a quick side dish.

Watching sodium? Use low-sodium chicken stock and make your own Low-Sodium Easy Homemade Salsa.

Large scallops? You may want to cut them in halves or quarters so you have bite-sized pieces.

Too many carbs? Cut back on the amount of squash and/or corn. You could also have a smaller serving.
Nutrition Information
Calories: 312 Fat: 4g Saturated fat: 1g Carbohydrates: 46g Sugar: 8g Sodium: 1164mg Fiber: 6g Protein: 28g Cholesterol: 41mg

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