In a large saucepan, cook the bacon over moderately low heat until crisp. Transfer the bacon to paper towels to drain. Pour off 2 tablespoons of the bacon fat and reserve. Add the onion and celery to the pan. Cook until softened.
Meanwhile, in a food processor, puree 1 cup of the corn with 1 cup of the milk. Add the corn puree to the saucepan along with the remaining 2 cups of corn, 2 cups of milk, and the potatoes. Simmer over low heat until the potatoes are tender. Stir in the cream, chives, and the bacon. Season with salt, pepper, and tobasco. Keep warm.
In a large skillet, heat the reserved bacon fat until shimmering. Add the scallops, season with salt & pepper and cook over moderately high heat until browned. Ladle the soup into bowls. Top with the scallops & Chives and serve.
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|Serving Size: 1 Serving (484g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 186 (46%)|
|Amt Per Serving||% DV|
|Total Fat 20.7g||28 %|
|Saturated Fat 10.5g||52 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 99.1mg||30 %|
|Sodium 1019.3mg||35 %|
|Potassium 1229.7mg||32 %|
|Total Carbohydrate 49g||14 %|
|Dietary Fiber 5g||20 %|
|Sugars, other 43.9g|
|Protein 41.4g||59 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 406
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