Scallop and Corn Chowder

Step 1

In a large skillet, over medium heat, cook the bacon until crisp, about 5 minutes. Transfer to a plate lined with paper towels.

Step 2

You should have about 2 tablespoons of bacon drippings; if necessary, supplement with olive oil. Increase heat to medium-high. Season scallops with ¾ teaspoon salt and ¼ teaspoon pepper; cook until golden brown, about 2 minutes per side. Transfer to a plate.

Step 3

Add the onion to the drippings in the skillet and cook until translucent, about 5 minutes.

Step 4

Add the potatoes, wine, broth, and cream; cover partially and reduce heat. Simmer gently until the potatoes are tender, about 15 minutes.

Step 5

Add the scallops and corn and simmer gently to heat through. Sprinkle with the parsley and bacon.