Chowda

Scallop and Corn Chowder

2 cups canned creamed corn

1 quart heavy cream or half-and-half

1/2 lb applewood-smoked bacon or another smoked bacon

1/2 cup diced onion

1/2 cup diced celery

1/2 cup diced leeks

2 cups diced all-purpose or waxy potatoes

2 cups low-sodium chicken stock

Sea salt and pepper, to taste

16 large sea scallops, cleaned

1 Tbsp vegetable oil

8 Tbsp (1 stick) butter

1/4 cup chopped cilantro

2 Tbsp chopped chives

Juice of 1 lime

Simmer the corn with the cream for 5 minutes.

Meanwhile, in a large saucepan, cook 2 strips of the bacon until crisp. Drain and reserve. Pour off the bacon grease. Combine the onion, celery, leeks, potatoes and the remaining slices of bacon in the saucepan. Add the chicken stock and the cream-corn mixture. Simmer for 30 minutes and season with salt and pepper.

Season the sea scallops with salt and pepper. Heat a nonstick skillet and sear the scallops until caramelized all over and medium-rare, just a couple of minutes on each side. Remove from the pan, add the oil and let it heat, then return the scallops to the hot pan, cooking for an additional minute. Add 4 Tbsp of the butter and simmer for 1 minute, taking care not to overcook.

Season the chowder with cilantro, reserving a little for a garnish, and chives. Dice the remaining 4 Tbsp of butter and swirl it in, along with the lime juice to taste. Arrange the scallops in the center of soup plates, ladle the chowder around them and crumble the reserved bacon on top. Sprinkle with the remaining cilantro and serve.

We also had: corn muffins, salad, green beans, roasted broccoli with breadcrumbs, and GREAT chicken breasts cooked with wine...will have to get that down here sometime.