Ingredients Jump to Instructions ↓

  1. 8 large shrimp , peeled and deveined

  2. 8 large sea scallops

  3. 1 vanilla bean , seeds scraped

  4. 1 small orange , zest and juice

  5. 4 cup(s) fresh or frozen corn kernels , thawed if frozen

  6. 2 can(s) (4-ounce) green chiles , drained, diced

  7. 1 cup(s) chopped onion

  8. 1/2 teaspoon(s) ground cumin

  9. 1/2 teaspoon(s) dried Mexican oregano

  10. 2 teaspoon(s) minced garlic

  11. 3 cup(s) fat-free reduced-sodium chicken broth

  12. 1/2 cup(s) fat-free half-and-half

  13. 1/3 cup(s) coarsely chopped cilantro leaves

  14. 1 can(s) (16-ounce) fire-roasted diced tomatoes , drained well 5 teaspoon(s) salt

  15. 1/2 teaspoon(s) ground pepper

  16. Flour or corn tortillas , warm

Instructions Jump to Ingredients ↑

  1. Place shrimp and scallops in a shallow baking dish. Mix vanilla seeds, orange zest, and orange juice in a small cup; brush over shellfish. Let stand at room temperature while preparing chowder.

  2. Coat a large pot with olive oil cooking spray and heat over medium-high heat; add corn, chiles, onion, cumin, oregano, and garlic. Cook, stirring, until onion is translucent, about 5 minutes.

  3. Add chicken broth; bring to a boil, reduce heat to low, and simmer 15 minutes. Puree corn mixture with a stick blender (or in a regular blender and return puree to pot). Stir in half-and-half and 2 tablespoons of the cilantro; keep warm. Stir the remaining cilantro into diced tomatoes for a topping.

  4. While chowder is cooking, heat a stovetop grill pan over medium heat (or preheat broiler). Season shellfish with salt and pepper and coat with olive oil cooking spray. Grill or broil shellfish 2 minutes per side, or until just cooked through (do not overcook).

  5. Ladle chowder into 4 bowls and top with diced-tomato mixture. Serve with shellfish and warm flour or corn tortillas, if desired.


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