Scallop and Corn Chowder

Ingredients

• 4 ounces bacon cut into a small dice
• 0.3 teaspoon pepper black freshly ground
• 1 cup chicken broth 
• 0.5 cup cooking wine dry white
• 1 cup kernels from 2 ears of corn 
• 0.3 cup flat-leaf parsley chopped
• 0.5 cup heavy cream 
• 0.8 teaspoon kosher salt 
• 1.5 pounds sea scallops dry ( 16)
• 1 small onion yellow thinly sliced into half-moons
• 0.5 pound yukon gold potatoes peeled cut into a 1/2-inch dice (if desired)

Equipment

• frying pan
• paper towels

Directions

1. In a large skillet, over medium heat, cook the bacon until crisp, about 5 minutes.
2. Transfer to a plate lined with paper towels. You should have about 2 tablespoons of bacon drippings; if necessary, supplement with olive oil. Increase heat to medium-high. Season the scallops with the salt and pepper and cook, working in batches, until golden brown, about 2 minutes per side.
3. Transfer to a plate.
4. Add the onion to the drippings in the skillet and cook until translucent, about 5 minutes.
5. Add the potatoes, wine, broth, and cream, cover partially, and reduce heat. Simmer gently until the potatoes are tender, about 20 minutes.
6. Add the scallops and corn and simmer gently for 4 minutes.
7. Sprinkle with the parsley and bacon.Tip: Scallops lend a lovely sweetness to this chowder, but they're relatively expensive. You can use shrimp or any firm, white-fleshed fish, such as cod or halibut, instead.