Scallop, Corn And Bacon Chowder

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 cup fresh italian parsley, packed
• 3/4 cup olive oil
• 1/2 teaspoon salt
• 8 ounces bacon, coarsely chopped
• 2 large leeks, thinly chopped ( part)
• 3 garlic cloves, chopped
• 1 tablespoon fresh thyme, chopped
• 1 1/2 cups frozen corn kernels
• 1 1/2 lbs russet potatoes, peeled, cut into 1/2-in . pieces
• 3 (8 ounce) bottles clam juice
• 1 cup heavy cream
• 1 lb bay scallop

Recipe

• 1 blend parsley, oil and salt in food processor until smooth. pour into small bowl. (parsley oil can be made a day ahead and refrigerated but be sure its room temperature before you use it.).
• 2 cook bacon in heavy large pot over med-high heat until crispy and brown. using a slotted spoon, remove bacon and place on paper towel to drain. pour off all but 3 tablespoons of bacon drippings from pan.
• 3 add leeks, garlic and thyme to pot and saute until leeks begin to soften, about 3 minutes. add corn and saute 2 minutes. add potatoes, clam juice and cream. bring to boil; reduce heat and simmer until potatoes are tender, about 10 minutes.
• 4 crumble bacon. add scallops and bacon to soup, and simmer until the scallops are opaque in the center, about 5 minutes, not more. season with salt and pepper.
• 5 ladle chowder into bowls.
• 6 drizzle 1 teaspoon parsley oil over chowder in each bowl and serve.