Beer makes batters better, meat more tender, and sauces more flavorful.
Tex-Mex Seafood Chowder Soup With Corn
- add review
- #118516
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
ingredients
1 can (14.5 ounce size) chicken broth
2/3 cup quick cooking rice
1 package (10 ounce size) frozen corn
1 1/2 cup chunky salsa
1 pound skinned, mild flavored fish fillets, cut into 2 inch pieces
1/2 pound baby scallops
directions
In a saucepan, combine broth with enough water to equal 5 cups. Bring to a boil, stir in rice, reduce heat and cover. Cook 5 minutes. Add the corn and salsa. Return to boiling.
Add the fish and scallops to saucepan. Cook covered 5 minutes or until fish is opaque and flakes.
added by
2BsMom
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
November 23, 2013
I liked the idea of this recipe but it was a little on the fishy side. Maybe cooking the fish and scallops in a different pan first then adding them would be better. Maybe sauteeing them in butter until cooked and then just stir them in.
September 24, 2013
Used halibut and had leftover rice that I added in instead of cooking it. Used 1/4 pound sea scallops cut in quarters and 1/4 pound shrimp. Delish!