Tex-Mex Chowder

Ingredients
1 can (14-1/2 ounces) chicken broth
2/3 cup quick-cooking rice
1 package (10 ounces) frozen corn
1-1/2 cups bottled chunky salsa
1 pound skinned, mild-flavored fish fillets (such as haddock, cod or halibut), cut into 2-inch pieces
1/2 pound fresh baby scallops
Lime wedges, bread, for serving
Directions
1. 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. 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.