Corn and Scallop Chowder

Ingredients

• 0.8 pound bay scallops 
• 0.1 teaspoon pepper black
• 1 tablespoon butter 
• 1 cup celery thinly sliced
• 2 cups whole-kernel corn frozen
• 0.3 teaspoon thyme leaves dried
• 28 ounce less-sodium chicken broth fat-free canned
• 2 tablespoons flour all-purpose
• 1 tablespoon parsley fresh chopped
• 0.5 cup half-and-half 
• 1 cup leek thinly sliced
• 3 cups potatoes diced refrigerated with onion (such as simply potatoes)
• 0.5 teaspoon salt 

Equipment

• dutch oven

Directions

1. Melt the butter in a Dutch oven over medium-high heat.
2. Add leek and celery; saut 2 minutes.
3. Sprinkle with flour, stirring to coat.
4. Add potato and next 5 ingredients (potato through broth). Bring to a simmer over medium heat. Reduce heat to low. Cover and cook 6 minutes or until thoroughly heated.
5. Add scallops, and cook 2 minutes or until scallops are done. Stir in half-and-half and parsley.