Scallop-Corn Chowder

• 1 tablespoon margarine
• 1 cup chopped onion
• 1/2 cup diced celery
• 1/3 cup diced red bell pepper
• 1 garlic clove, minced
• 1/4 cup all-purpose flour
• 1 1/2 cups diced red potatoes
• 1 cup frozen whole-kernel corn
• 1/4 teaspoon salt
• 1/4 teaspoon dried thyme
• 1/8 teaspoon pepper
• 3 (8-ounce) bottles clam juice
• 1/2 cup water
• 1 pound bay scallops
• 1/4 cup chopped fresh parsley

1. Melt margarine in a Dutch oven over medium heat. Add onion, celery, bell pepper, and garlic; saute 8 minutes or until tender. Sprinkle onion mixture with flour; stir well. Cook 1 minute, stirring constantly. Add potatoes and next 6 ingredients (potatoes through water); stir well. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until potatoes are tender.
2. Add scallops; cover and cook 4 minutes or until scallops are done. Sprinkle with parsley.

margarine, onion, celery, red bell pepper, garlic, allpurpose, red potatoes, corn, salt, thyme, pepper, clam juice, water, bay scallops, parsley

Taken from www.myrecipes.com/recipe/scallop-corn-chowder (may not work)