Crab & Corn Chowder

• 6 ounces pancetta, coarsely chopped
• 1 small onion, finely chopped
• 1/4 cup celery, finely chopped
• 1 lb crabmeat, chopped
• 3 cups corn
• 2 cups whole milk
• 1 lb red potatoes, scrubbed & cut into 1/2 inch diced cubes
• 1 cup heavy cream
• 2 tablespoons chives, minced plus more for garnish
• salt
• pepper
• Tabasco sauce, to taste

1. In a large saucepan or medium pot, cook pancetta over moderately low heat until crisp. (10 minutes).
2. Add onion and celery to pan. Cook over low heat until softened. (12 minutes, do step #3 while you wait).
3. Meanwhile, in a food processor or blender, puree 1 cup corn with 1 cup milk.
4. Add corn puree to saucepan along with remaining 2 cups each of corn & milk and the potatoes. Simmer on low heat until potatoes are tender. (about 20 minutes).
5. Stir in cream, chives, and crab meat. Season with salt, pepper, & Tabasco and keep warm.
6. Ladle soup into bowls. Top with scallops & chives and serve!

pancetta, onion, celery, crabmeat, corn, milk, red potatoes, heavy cream, chives, salt, pepper, tabasco sauce

Taken from www.food.com/recipe/crab-corn-chowder-501357 (may not work)