Maine Seafood Chowder

• 4 ounces, weight Bacon, Cut Into Bite Size Pieces
• 4 cups Sliced Leeks, Rinsed Well
• 1-1/2 pound Red Bliss Potatoes, Cut Into 1/4-inch Dice
• 8 cups Shrimp Stock
• 1 pound Bay Scallops, Fresh Or Thawed
• 4 Tablespoons Butter
• 2 cups Heavy Cream
• 2 pounds Medium Shrimp (25-30 Count), Cooked And Cut Into Thirds
• 1 Tablespoon Dried Parsley
• 1/4 teaspoons Cayenne Pepper
• Kosher Salt And Pepper To Taste

1. In a 5-quart or larger Dutch oven or braiser, saute bacon until it starts to render some of its fat, then add leeks and potatoes and continue sauteing for about 5 minutes. Add shrimp stock and bring to a boil. Cook until potatoes are tender, then turn off heat.
2. In a large skillet, cook bay scallops in butter just until they're barely cooked through. Add cream and shrimp to the skillet. Add parsley and cayenne pepper and heat just until cream starts to bubble around the edges of the pan. Skim shrimp and bay scallops from the cream; set aside. Allow cream to bubble away until it reduces a bit and thickens.
3. Pour reduced cream into shrimp stock and add reserved shrimp and scallops. Stir well and serve.

weight bacon, leeks, potatoes, shrimp, bay scallops, butter, heavy cream, shrimp, parsley, ubc, salt

Taken from tastykitchen.com/recipes/soups/maine-seafood-chowder/ (may not work)