SCALLOP & CORN CHOWDER
YIELD 4 servings
3 cups fresh corn kernels
1/2 small white onion
1/2 Tsp. Red chili flakes to taste
1 red Pepper, diced
1 clove garlic
1 cup fresh whole milk
1 cup fresh cream (18%)
8 oz dry Bay scallops
4 oz smoked bacon, diced
1 teaspoon butter
1/4 teaspoon smoked chili powder
1/2 teaspoon paprika
2 tablespoons fresh cilantro or parsley, chopped
Sea salt and freshly ground pepper
Pulse (two or three pulses-you want some texture) the uncooked corn in a blender with the milk, cream, pepper flakes and smoked chili powder, then transfer to a heavy pot set over medium-low heat. Stirring frequently, allow to simmer until reduced by 1/4.
Chop the pepper, onion and garlic, sauté and add to the pan. Stir to combine.
Meanwhile, sauté diced bacon over medium-high heat until well browned. Pour off all but 1 teaspoon of fat and add 1 teaspoon butter, paprika and cilantro/parsley. Quarter the scallops and sear until golden brown. Transfer to the soup, stir to combine. Adjust seasoning with salt & pepper if necessary and serve steaming hot.