NUTRITIONAL INFORMATION

• 1 serving: Calories 275; Carbohydrates 54g; Fat 2g

INGREDIENTS

• 8 large shrimp peeled and deveined
• 8 large sea scallops
• 1 vanilla bean seeds scraped
• 1 small orange zest and juice
• 4 cup(s) fresh or frozen corn kernels thawed if frozen
• 2 can(s) green chiles (4-ounce) drained, diced
• 1 cup(s) chopped onion
• 1/2 teaspoon(s) ground cumin
• 1/2 teaspoon(s) dried Mexican oregano
• 2 teaspoon(s) minced garlic
• 3 cup(s) fat-free reduced-sodium chicken broth
• 1/2 cup(s) fat-free half-and-half
• 1/3 cup(s) coarsely chopped cilantro leaves
• 1 can(s) fire-roasted diced tomatoes (16-ounce) drained well
• 1/2 teaspoon(s) salt
• 1/2 teaspoon(s) ground pepper
• Flour or corn tortillas (optional) warm

DIRECTIONS

• Place shrimp and scallops in a shallow baking dish. Mix vanilla seeds, orange zest, and orange juice in a small cup; brush over shellfish. Let stand at room temperature while preparing chowder.
• Coat a large pot with olive oil cooking spray and heat over medium-high heat; add corn, chiles, onion, cumin, oregano, and garlic. Cook, stirring, until onion is translucent, about 5 minutes.
• Add chicken broth; bring to a boil, reduce heat to low, and simmer 15 minutes. Puree corn mixture with a stick blender (or in a regular blender and return puree to pot). Stir in half-and-half and 2 tablespoons of the cilantro; keep warm. Stir the remaining cilantro into diced tomatoes for a topping.
• While chowder is cooking, heat a stovetop grill pan over medium heat (or preheat broiler). Season shellfish with salt and pepper and coat with olive oil cooking spray. Grill or broil shellfish 2 minutes per side, or until just cooked through (do not overcook).
• Ladle chowder into 4 bowls and top with diced-tomato mixture. Serve with shellfish and warm flour or corn tortillas, if desired.

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