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Category: entrees
Prep Time: Cook Time: Total Time:
1 (14 1/2 ounces) can Chicken Broth
2/3 cup Quick Cooking Rice
1 (10 ounces) package Frozen Corn
1 1/2 cups Chunky Salsa
1 pound Skinned, mild flavored White Fish Fillets, cut into 2 inch pieces
1/2 pound Baby Scallops
1. Add broth and water to large saucepan, and bring to a boil.
2. Stir in Rice.
3. Reduce heat to low, cover saucepan, and cook 5 minutes.
4. Add salsa and corn. Cover and return chowder to boiling.
5. Add fish and bay scallops. Cover and cook 5 additional minutes, until fish and scallops have cooked through
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TexMex Chowder
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Category: entrees
Prep Time: Cook Time: Total Time:
1 (14 1/2 ounces) can Chicken Broth
2/3 cup Quick Cooking Rice
1 (10 ounces) package Frozen Corn
1 1/2 cups Chunky Salsa
1 pound Skinned, mild flavored White Fish Fillets, cut into 2 inch pieces
1/2 pound Baby Scallops
1. Add broth and water to large saucepan, and bring to a boil.
2. Stir in Rice.
3. Reduce heat to low, cover saucepan, and cook 5 minutes.
4. Add salsa and corn. Cover and return chowder to boiling.
5. Add fish and bay scallops. Cover and cook 5 additional minutes, until fish and scallops have cooked through
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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