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1
Cook bacon in a skillet until crisp; remove, drain, crumble and set aside.
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2
Remove all but 1 tablespoon of bacon grease from the skillet; add onion and celery and saute until onion is tender.
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3
Place potatoes into a stock pot and cover with water; boil potatoes about 10 minutes or until not quite fork tender; drain and set aside.
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4
Make a bechamel sauce by melting the butter in a large sauce pan.
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5
Whisk the flour into the melted butter to form a roux, then slowly whisk in 4 cups of 2% milk.
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6
Continue whisking until the mixture comes to a slow boil; continue whisking for about a minute or until there are no lumps.
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7
Combine the sauce, sauteed onions/celery and potatoes in the stock pot.
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8
While stirring, slowly add the half and half, the remaining 2 cups of milk, chili powder, garlic powder, cumin, and cayenne pepper.
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9
Wait 5 minutes, then add the cheddar and smoked gouda.
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10
Stir until melted.
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11
When cheese is melted, add the chicken stock and corn.
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12
Bring to slow boil, stirring occasionally.
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13
Add the smoked sausage and bacon and continue cooking for about 5 minutes or until the potatoes are fork tender.
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14
Add the scallops; continue cooking and stirring for 2-3 minutes until scallops are heated through.
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15
Remove from heat and taste.
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16
Add salt, pepper and otherwise season to taste.
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17
Give one more good stir, then ladle into soup bowls.
