How to make it

  • In a large saucepan, cook the bacon over moderately low heat until crisp, 10 minutes. Transfer the bacon to paper towels to drain.
  • Pour off 2 tablespoons of the bacon fat and reserve. Add the onion and celery to the pan. Cook over low heat until softened, 12 minutes.
  • Meanwhile, in a food processor, puree 1 cup of the corn with 1 cup of the milk.
  • Add the corn puree to the saucepan along with the remaining 2 cups each of corn and milk and the potatoes.
  • Simmer over low heat until the potatoes are tender, about 20 minutes.
  • Stir in the cream, chives and the reserved bacon. Season with salt, pepper and Tabasco and keep warm.
  • In a large skillet, heat the reserved 2 tablespoons of bacon fat until shimmering.
  • Add the scallops, season with salt and pepper and cook over moderately high heat until browned, about 1 1/2 minutes per side. Ladle the soup into bowls; top with the scallops and chives and serve.

Reviews & Comments 2

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    " It was excellent "
    trackwidow ate it and said...
    Looks incredible, thanks!
    Was this review helpful? Yes Flag
    " It was good "
    pudgy47 ate it and said...
    Lot of good stuff going on here!!!!Thanks.
    Was this review helpful? Yes Flag

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