Scollop Corn Chowder

1. 1

   cook bacon until crisp, remove with slotted spoon to drain.

2. 2

   Remove kernels from corn.

3. 3

   Add kernels, onion and garlic to bacon drippings and cook until softened (5 minutes). Stir in potatoes, cumin and thyme.

4. 4

   Add broth and corn cobs, bring to a boil, reduce heat to low, cover and simmer 10-12 minutes, or until potatoes are tender. Discard corn cobs.

5. 5

   Puree 2 cups of the soup in a blender,then pour back into sauce pan. Stir in cream, add scollops, cayenne pepper and salt. Cook over how heat 3 minutes or until scollops are done.

6. 6

   In a bowl, toss tomatoes and bacon together, spoon soup into bowls. Top each with tomato bacon mixture.

No nutritional information available.

No additional tips available.