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Ingredientes
- 2 slices bacon
- 1/2 c. minced onion or possibly white part of leek
- 2 1/2 c. pared potatoes, cut into 1/2" cubes
- 1 (13 1/2 ounce) can chicken broth/stock, preferably unsalted
- 1 (17 ounce) can cream style corn
- 2 c. low-fat or possibly skim lowfat milk
- 8 ounce bay or possibly sea scallops, halved (quartered if lg.)
- 2 T finely minced red bell pepper
- 2 T finely minced green bell pepper
- Salt & freshly grnd black pepper to taste
- 2-3 drops Tabasco sauce
Direcciones
- Saute the bacon in large saucepan till crisp. Set aside to drain on paper towels. Throw away all but 1/2 tsp of bacon fat left in pan. Add in onion or possibly leek and saute over low heat, stirring till tender, about 5 min. Add in the potatoes and chicken broth/stock and heat to boiling. Cover and cook over low heat till potatoes are tender, about 20 min. Remove pan from heat. Using a slotted spoon, transfer about half of the potato and onion mix to the bowl of a food processor which has been fitted with a metal blade. Add in about 1/2 cup of broth from the pan. Process till very smooth. Place back into saucepan.Stir in the corn and lowfat milk. Cover and place over low heat, stirring occasionally, till very hot. Don't boil. Stir in the scallops; cover and continue to simmer till the scallops are cooked through, about 5 min. Don't overcook. Chop the liquid removed bacon. Stir bacon and red and green peppers together. Season the soup with salt, pepper and Tabasco to taste. Ladle into bowls and sprinkle each with a spoonful of bacon-pepper mix. Approximately 4 cups.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 447g | |
| Recipe makes 4 servings | |
| Calories 273 | |
| Calories from Fat 75 | 27% |
| Total Fat 8.41g | 11% |
| Saturated Fat 3.09g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 681mg | 28% |
| Potassium 782mg | 22% |
| Total Carbs 42.53g | 11% |
| Dietary Fiber 3.7g | 12% |
| Sugars 11.63g | 8% |
| Protein 10.53g | 17% |
