Scallop-Corn Chowder

Ingredients

• 1 pound bay scallops 
• 0.5 cup celery diced
• 24 ounce bottled clam juice 
• 1 cup whole-kernel corn frozen
• 0.3 teaspoon thyme leaves dried
• 0.3 cup flour all-purpose
• 0.3 cup parsley fresh chopped
• 1  garlic clove minced
• 1 tablespoon butter 
• 1 cup onion chopped
• 0.1 teaspoon pepper 
• 0.3 cup bell pepper diced red
• 1.5 cups potatoes diced red
• 0.3 teaspoon salt 
• 0.5 cup water 

Equipment

• dutch oven

Directions

1. Melt margarine in a Dutch oven over medium heat.
2. Add onion, celery, bell pepper, and garlic; saut 8 minutes or until tender.
3. Sprinkle onion mixture with flour; stir well. Cook 1 minute, stirring constantly.
4. Add potatoes and next 6 ingredients (potatoes through water); stir well. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until potatoes are tender.
5. Add scallops; cover and cook 4 minutes or until scallops are done.
6. Sprinkle with parsley.