Name: Bay Scallop and Corn Chowder
Yield: Makes 4 servings
Ingredients: 3 ears corn (fresh or frozen), kernels cut from the cob (reserve cobs); 1 1/2 cups clam juice; 1 tsp canola oil; 1 cup sliced leeks (whites only), well rinsed; 1 rib celery, diced; 1 or 2 cloves garlic, peeled and minced; 2 cups 2 percent milk; 2 potatoes, peeled and diced; 1/8 tsp cayenne pepper; 1 lb (about 2 cups) bay scallops; 2 cups fat-free half-and-half; 3/4 cup all-purpose flour; Olive- or vegetable-oil cooking spray; 4 thin slices prosciutto; Fresh chives and basil, chopped

The trick: Just add a slurry.
To thicken soups, Terry Conlan of Lake Austin Spa Resort in Austin, Texas, adds slurries, cocktails of flour stirred with a low- or nonfat liquid, such as broth or skim milk. The texture of his Bay Scallop and Corn Chowder comes from a mix of flour and fat-free cream. Use slurries for any soup that calls for full-fat cream by substituting a slurry of flour and nonfat half-and-half.

Recipe notes

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