Tex Mex Chowder


	Tex Mex Chowder


	Quick and easy tex mex chowder. White fish and baby scallops, with instant rice and corn in a salsa and chicken broth base.

	Ingredients -

	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

	Preparation:

	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.

	Variations and Recipe Ideas:

Cooking Tip

Homemade Chunky Salsa

Combine 1 pound diced roma or small vine ripened tomatoes, 1/4 cup chopped red onion, 1/4 cup chopped white onion, 1 finely diced jalapeño pepper, 1 tablespoon cider vinegar, 1 tablespoon minced fresh cilantro, 1 peeled and crushed garlic clove, 1 teaspoon ground cumin, and 1/4 teaspoon salt.

Cooking Tip

Baby Scallops

You can certainly use sea scallops in this tex mex chowder recipe. Quarter the scallops to bite size pieces to insure they cook thoroughly.