Seafood Corn Chowder

Seafood Corn Chowder

1 T extra-virgin olive oil
1 White onion chopped
2 large carrots, chopped
2 stalks of celery chopped
Sea salt and fresh ground black pepper to taste
1 jalapeno pepper, chopped (seeded if you'd like to reduce heat)
1 t smoked paprika
3/4 tsp dried thyme
1 lb russet potatoes, peeled and chopped (I like the skins on)
3 cups of frozen corn
1 cup of low-fat milk
3/4 lb sea scallops
1/2 lb scallions, white and light green parts, thinly sliced

I found this recipe in the Clean Eating magazine. I really like their recipes.

1. cook the onion, carrots and celery in the oil, season with salt and pepper. Cook until soft; season with salt and pepper. Add jalapeno, paprika and thyme and cook for 1 minute, stirring well. Add 3 cups of water, increase heat and bring to a boil. Add potatoes and reduce to simmer until just tender. Add corn and milk: season with salt and pepper, and simmer for 3 more minutes.
2. 2. Take 3 cups of the mixture from the pot and puree. I did this the blender. Transfer puree back to pot, stir to combine and return to medium heat: bring to a simmer.
3. Add scallops to pot and simmer for 3 minutes. Add shrimp and simmer for 2 minutes or until shellfish are opaque in center. Next time, I would just saute the shellfish in the oil with some garlic to add flavor.