Scallop, Corn And Bacon Chowder - cooking recipe

Ingredients

1 cup fresh Italian parsley, packed
3/4 cup olive oil
1/2 teaspoon salt
8 ounces bacon, coarsely chopped
2 large leeks, thinly chopped (white part)
3 garlic cloves, chopped
1 tablespoon fresh thyme, chopped
1 1/2 cups frozen corn kernels
1 1/2 lbs russet potatoes, peeled, cut into 1/2-in . pieces
3 (8 ounce) bottles clam juice
1 cup heavy cream
1 lb bay scallop

Preparation

Blend parsley, oil and salt in food processor until smooth. Pour into small bowl. (Parsley oil can be made a day ahead and refrigerated but be sure its room temperature before you use it.).
Cook bacon in heavy large pot over med-high heat until crispy and brown. Using a slotted spoon, remove bacon and place on paper towel to drain. Pour off all but 3 tablespoons of bacon drippings from pan.
Add leeks, garlic and thyme to pot and saute until leeks begin to soften, about 3 minutes. Add corn and saute 2 minutes. Add potatoes, clam juice and cream. Bring to boil; reduce heat and simmer until potatoes are tender, about 10 minutes.
Crumble bacon. Add scallops and bacon to soup, and simmer until the scallops are opaque in the center, about 5 minutes, not more. Season with salt and pepper.
Ladle chowder into bowls.
Drizzle 1 teaspoon parsley oil over chowder in each bowl and serve.