BAY SCALLOP AND CORN CHOWDER

Bay Scallop and Corn Chowder image

Yield Makes 4 servings

Number Of Ingredients 15

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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

Steps:

Simmer cobs in clam juice in a large pot over medium heat for 5 minutes. Remove cobs and set liquid aside. Put oil in the same pot and cook leeks and celery on low for 15 minutes. Stir in garlic, clam-and-cob liquid, milk, potatoes, and cayenne. Simmer 5 minutes; add corn kernels and scallops. Whisk together half-and-half and flour to form a smooth slurry; add to pot. Cook for 5 minutes. Salt. Heat oven to 350°F. Coat a baking sheet with cooking spray; lay prosciutto on sheet and bake 10 minutes. Crumble into soup. Garnish with herbs.