Saffron Seafood Chowder

Prep time: 10 minutes

Cook time: 25 minutes

Yield: 6 servings

2 tsp. olive oil

1 medium onion, diced

2 garlic cloves, minced

2 cans (14.5 oz each) reduced-sodium chicken broth)

3/4 lb. small red potatoes, quartered

1/4 tsp. saffron threads

1 lb. skinless salmon fillet, cut in 1 1/2" pieces

1/2 lb. sea scallops, halved

1/2 lb. shrimp, peeled and cleaned

2 large plum tomatoes, diced

1 cup frozen peas

1/2 tsp. grated orange peel

1/4 cup half-and-half

1. In large nonstick skillet, heat oil over medium-high heat.  Add onion and cook until soft, about 5 minutes.  Add garlic and cook 30 seconds.  Stir in chicken broth, potatoes, and saffron, and bring to a boil.  Reduce heat to medium-low, and simmer until potatoes are tender, about 15 minutes.

2. Stir in salmon, scallops, shrimp, tomatoes, peas and orange peel, and cook 5 minutes.  Stir in half-and-half and serve.

Nutrition per serving: 293 cal.; 32g pro.; 12g fat; 12g carb.; 62mg calcium; 3g fiber.