Tex-Mex Chowder

Tex-Mex Chowder
Mild fish and sweet scallops mingle with rice and corn in this quick and easy soup recipe. For extra flavor, pass lime wedges to squeeze over individual servings.
Makes 4
Prep 5 m
Cook 10 m



  1. 1 of 2 In a large saucepan, combine broth with enough water to equal 5 cups. Bring to a boil, stir in rice, reduce heat to medium and cover. Cook for 5 minutes. Add the corn and salsa. Return to boiling.
  2. 2 of 2 Add fish and scallops to saucepan. Cook, covered, for 5 minutes or until fish is opaque and flakes when touched lightly with a fork. Serve with lime wedges and crusty bread, if desired.
Nutrition Information for Tex-Mex Chowder
Servings Per Recipe: 4
Per Serving: 4 g fiber, 4 g Fat, total, 35 g carb., 1 g sat. fat, 93 mg chol., 1032 mg sodium, 39 g pro., 326 kcal cal.