Scollop Corn Chowder

• 4 slices bacon
• 1 cup chopped sweet onion
• 2 tbs minced garlic
• 1lb Yukon Gold Potatoes
• 1 tsp ground cumin
• 1 tsp chopped thyme
• 3 cups low sodium chicken broth
• 1 cup heavy cream
• 1lb bay scollops
• 1/2 tsp cayenne peppe4
• 1 tsp kosher salt
• 1 (14.5 oz) can fire roasted diced tomatoes.
• 3 ears of corn

1. cook bacon until crisp, remove with slotted spoon to drain.
2. Remove kernels from corn.
3. Add kernels, onion and garlic to bacon drippings and cook until softened (5 minutes). Stir in potatoes, cumin and thyme.
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. 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. In a bowl, toss tomatoes and bacon together, spoon soup into bowls. Top each with tomato bacon mixture.

bacon, sweet onion, garlic, potatoes, ground cumin, thyme, chicken broth, heavy cream, bay scollops, cayenne, kosher salt, tomatoes, corn

Taken from www.epicurious.com/recipes/member/views/scollop-corn-chowder-50089279 (may not work)