Saffron Seafood Chowder

Serve our simple, elegant chowder with slices of toasted French bread.

Prep time: 10 minutes
Cook time: 25 minutes
Yield: 6 servings

Ingredients:

• 2 teaspoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 cans (14.5 oz. each) reduced-sodium chicken broth
• 3/4 lb. small red potatoes, quartered
• 1/4 teaspoon saffron threads
• 1 lb. skinless salmon fillet, cut in 1 1/2" pieces
• 1/2 lb. sea scallops, halved
• 1/2 lb. shrimp, peeled and cleaned
• 2 large plum tomatoes, diced
• 1 cup frozen peas
• 1/2 teaspoon grated orange peel
• 1/4 cup half-andhalf

How to make:

1. In large nonstick skillet, heat oil over medium-high heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook 30 seconds. Stir in chicken broth, potatoes, and saffron, and bring to a boil. Reduce heat to medium-low, and simmer until potatoes are tender, about 15 minutes.
2. Stir in salmon, scallops, shrimp, tomatoes, peas, and orange peel, and cook 5 minutes. Stir in half-and-half and serve.

Nutrition per serving: 293 cal.; 32 g pro.; 12 g fat; 12 g carb.; 62 mg calcium; 3 g fiber.

Kitchen tip: Add a little variety by substituting cod, grouper, or monkfish.