Scallop and Corn Chowder

Servings: Six
Length of Prep and Cook: 40 minutes

Ingredients:
1 Pound red skin potatoes (peeled and diced)
4 Cups of corn kernals (fresh or can)
2 Cups Chicken Stock
8 slices of bacon, we use turkey bacon (cut into 1/4 inch pieces)
1 cup chopped white onion
1 1/3 cups of half and half
1 pound of (bay) scallops, if you use sea scallops they need to be cut in 1/4s
Olive Oil

Spices:
Cumin
Salt
Ground Pepper
Paprika

1. Bring medium pot of water to a boil over high hear. Add potatoes and cook until tender about 10 minutes. Drain and Set aside

2. Puree 2 cups of corn kernels and 1 Cup chicken stock in blender. set aside

3. In a stock pot set on medium heat, saute the bacon crispy for regular/cooked through for turkey. Transfer bacon to towel to drain. For regular bacon drain the pot of all but 1 tablespoon of bacon drippings. For turkey bacon leave drippings in.

3.5. In same pot add onions and the other 2 cups of corn kernels saute for another 5-6 minutes.

4.Stir in remaining 1 cup of chicken stock and pureed corn/stock. Reduce heat and cook for ten minutes. Next, add the potatoes, bacon, and half-and-half and cook for another 3-4 minutes. Soup at this point can be cooled/covered for the next day -or- cover a leave to shimmer while cooking the scallops.

5. Pat scallops dry. In a small bowl mix together paprika, cumin & black pepper to coat the scallops. Enough spices to lightly coat both side of the scallops (suggestions: 3/4 teaspoon black pepper, 1.5 teaspoons cumin, 1 1/2 teaspoons paprika). Saute scallops until tender in a skillet (coated with olive oil) on medium heat about 2-3 minutes per scallop side. I usually salt the scallops before putting them in soup.

To Serve toss scallops in the soup and garnish with chives!

mmmm soup.