Curry Scallop Chowder

Ingredients

• 1 pound Bay Scallops (if using Sea Scallops, cut into fourths)
• 1 teaspoon curry powder
• 1 Tablespoon olive oil
• 1/2 cup red bell pepper, chopped
• 1/2 cup onion, diced
• 1 3/4 cup half and half
• 2 cups frozen corn kernels
• 1 Tablespoon fresh parsley, chopped
• salt and pepper to taste

Directions

In medium bowl add Scallops and curry powder. Stir until scallops are coated.

In medium saucepan, heat oil. Add onion and red pepper. Cook 3 minutes. Add Scallops and cook 3 mintues stirring occasionally.

Add half and half, corn, parsley and salt and pepper.

Simmer for about 15 mintues or until thickened, stirring occasionally.

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