• 2 tablespoons Dierbergs olive oil
• ½ cup diced onion
• ½ cup diced celery
• ½ teaspoon coarse salt
• Freshly ground black pepper
• ¼ cup Dierbergs flour
• 1 can (14.5 ounces) reduced-sodium chicken broth
• 1 cup water
• 2 cups peeled and diced potato
• 1 pound bay scallops
• 1 cup half-and-half
• 1 teaspoon Old Bay seasoning
• 2 tablespoons minced fresh parsley

In large saucepan, heat olive oil over medium-high heat. Add onion, celery, salt, and pepper; cook stirring often until onion wilts, about 5 minutes.

 

Add flour; cook stirring constantly for 1 minute. Slowly stir in broth and water; bring to a boil. Add potato; reduce heat and gently simmer until tender, about 10 to 12 minutes.

 

Stir in scallops, half-and-half, and Old Bay; cook stirring often until scallops are opaque and chowder is thickened, about 10 to 12 minutes.

 

Ladle into serving bowls. Garnish with parsley.

Servings: 4
Serving Size: Per Serving

Per Serving
Calories: 305
Cholesterol: 48 mg
Fat: 14 g
Sodium: 1080 mg
Carbohydrates: 25 g
Protein: 19 g
Fiber:
Saturated Fat: 5 g