Scallop And Corn Chowder(Makes About 4 Cups) - cooking recipe

Ingredients

2 slices bacon
1/2 c. chopped onion or white part of leek
2 1/2 c. pared potatoes, cut into 1/2-inch cubes
1 (13 3/4 oz.) can chicken broth, unsalted
1 (17 oz.) can cream-style corn
2 c. milk
8 oz. bay or sea scallops, halved
salt and pepper to taste
2 to 3 drops Tabasco sauce

Preparation

Saute the bacon in a large saucepan until crisp.
Set aside to drain on paper towels.
Discard all but 1/2 teaspoon of bacon fat left in pan.
Add onion or leek.
Saute over low heat, stirring until tender, about 5 minutes.
Add the potatoes and chicken broth and heat to boiling.
Cover and cook over low heat until potatoes are tender, about 20 minutes.
Remove saucepan from heat.