Scallop Chowder With Leeks And Corn

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   ["Take an ear of corn, stand it on end, and carefully slice off the kernels (it helps to do this in a wide shallow bowl so the kernels stay contained). Repeat for the other ear of corn.", "In a 3 quart or more stock pot, melt the butter over medium heat. Add leeks, shallots, onion, carrot, celery, potatoes and saute until very soft (do not brown) 10 - 12 minutes. Add garlic and saute another minute.", "Add wine and saute until most of the wine has been absorbed.", "Add chicken stock, bring to a boil and then reduce to simmer. Simmer covered until vegetables are soft, approx. 20 minutes.", "Remove from heat, uncover, and allow soup to cool. When soup has cooled, blend soup in batches in a blender, returning soup to another pot for reheating.", "Stir the soup well and add a bit more chicken broth if the soup is too thick for your preference. Season the soup with old bay seasoning and salt. Over medium heat, bring soup to a simmer. Add the corn and scallops and gently stir.", "Simmer for about 5 - 6 minutes or until scallops are tender. Do not overcook scallops!", "Remove chowder from heat. If you are optionally adding lobster, evenly divide room temperature cooked lobster between 4 bowls.", "With a slotted spoon, place 3 scallops in each bowl, then ladle desired amount of soup in each bowl.

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   Garnish with a pinch of parsley over each bowl."]

* Per serving · 4 servings · Values may vary.