Corn And Scallop Chowder

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1 tablespoon butter

1 cup thinly sliced leek

1 cup thinly sliced celery

2 tablespoons all-purpose flour

3 cups refrigerated diced potato with onion (such as Simply Potatoes)

2 cups frozen whole-kernel corn

1/2 teaspoon salt

1/4 teaspoon dried thyme

1/8 teaspoon black pepper

2 (14-ounce) cans fat-free, less-sodium chicken broth

3/4 pound bay scallops

1/2 cup half-and-half

1 tablespoon chopped fresh parsley

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