Scallop & Corn CHOWDER

 1 CUP PEELED & DICED POTATOES (keep in water b4 steaming)

 ½  CUP DICED ONIONS

2 pcs bacon

TT leeks

TT Garlic

½  CUP DICED GREN PEPPER

1/2  CUP DICED CELERY

 CLAM BASE (or any)

FLOUR FOR ROUX

 1 TSP SALT

 1 TBLS BUTTER

1 CUP CUT CORN

 TT CUPS HEAVY CREAM OR HALF & HALF

 ½ cup MINCED scallops (about 5)

SEASONINGS

SALT PEPPER

TT TYME

STEAM POTATOES IN STEAMER.  SAVE ON SIDE.

IN pan bacon ADD BUTTER, ADD ALL VEGETABLES AND SWEAT.

ADD seafood BASE, ADD FLOUR TO MAKE ROUX TO A PEANUT BUTTER CONSISTENCY, COOK OUT 6-8 MINS.  ADD WATER (AND LEFTOVER CLAM LIQUIDS) TILL THICK CONSISTENCY EVOLVES, ADD HEAVY CREAM POTAOES & CORN THEN ADD SEASONINGS, AND ADJUST CAREFULLY NOT TO MAKE A SALTY PRODUCT