Scallop and Corn Chowder

One of my all-time favorite recipes!!!

Scallop and Corn Chowder
5 slices bacon
1 1/2 pounds sea scallops (about 16)
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 small yellow onion, thinly sliced into half-moons
1/2 pound Yukon gold potatoes, cut into 1/2 inch pieces
1/2 cup dry white wine
1 cup low sodium chicken broth
1/2 cup heavy cream
1 cup corn kernels, frozen
1/4 cup finely chopped fresh flat-leaf parsley

Fry the bacon in a large skillet or stockpot over medium heat until crisp.  Transfer to a paper towel lined plate; set aside. You should have about 2 tablespoons of bacon drippings remaining in the pan (if not, supplement with olive oil).

Rinse the scallops and pat them dry with paper towels. Season them with the salt and pepper. Increase heat to medium-high. Add some of the scallops to the pan, being careful not to crowd them. Cook until golden brown, about 2 minutes per side. Transfer to a plate. Repeat with remaining scallops.

Reduce heat to medium. Add the onion to the pan and cook until softened, about 5 minutes. Add the potatoes, wine, broth, and cream. Bring to a simmer. Cover partially and simmer gently until the potatoes are tender, about 20 minutes. Add the scallops and corn and cook for 4 minutes.

To serve, ladle into bowls and sprinkle with the parsley and crumbled bacon.
4 Servings