Bay Scallop and Corn Chowder

• 3 ears corn (fresh or frozen), kernels cut from the cob (reserve cobs)
• 1 1/2 cups clam juice
• 1 tsp canola oil
• 1 cup sliced leeks (whites only), well rinsed
• 1 rib celery, diced
• 1 or 2 cloves garlic, peeled and minced
• 2 cups 2 percent milk
• 2 potatoes, peeled and diced
• 1/8 tsp cayenne pepper
• 1 lb (about 2 cups) bay scallops
• 2 cups fat-free half-and-half
• 3/4 cup all-purpose flour
• Olive- or vegetable-oil cooking spray
• 4 thin slices prosciutto
• Fresh chives and basil, chopped

1. Simmer cobs in clam juice in a large pot over medium heat for 5 minutes.
2. Remove cobs and set liquid aside.
3. Put oil in the same pot and cook leeks and celery on low for 15 minutes.
4. Stir in garlic, clam-and-cob liquid, milk, potatoes, and cayenne.
5. Simmer 5 minutes; add corn kernels and scallops.
6. Whisk together half-and-half and flour to form a smooth slurry; add to pot.
7. Cook for 5 minutes.
8. Salt.
9. Heat oven to 350F.
10. Coat a baking sheet with cooking spray; lay prosciutto on sheet and bake 10 minutes.
11. Crumble into soup.
12. Garnish with herbs.

corn, clam juice, canola oil, leeks, celery, garlic, percent milk, potatoes, cayenne pepper, bay scallops, flour, vegetableoil cooking spray, thin slices prosciutto, chives

Taken from www.epicurious.com/recipes/food/views/bay-scallop-and-corn-chowder-230130 (may not work)