Scallop and Corn Chowder

Ingredients

• ¼ cup chopped flat-leaf parsley
• ½ pound Yukon gold potatoes, peeled (if desired) and cut into a 1/2-inch dice
• ¼ teaspoon freshly ground black pepper
• ½ cup heavy cream
• ½ cup dry white wine
• 1 small yellow onion, thinly sliced into half-moons
• 5 slices bacon (4 ounces), cut into a small dice
• + 4 more ingredients
• • 1 ½ pounds sea scallops (about 16), patted dry
  • Kernels from 2 ears of corn (about 1 cup)
  • ¾ teaspoon kosher salt
  • 1 cup chicken broth

In a large skillet, over medium heat, cook the bacon until crisp, about 5 minutes. Transfer to a plate lined with paper towels. You should have about 2 tablespoons of bacon drippings; if necessary, supplement with olive oil. Increase heat to medium-high. Season the scallops with the salt and pepp...

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