• 1 cup (packed) fresh Italian parsley
• 3/4 cup olive oil
• 1/2 teaspoon salt
• 8 ounces bacon, coarsely chopped
• 2 large leeks (white only), thinly sliced
• 3 garlic cloves, chopped
• 1 tablespoon chopped fresh thyme
• 1 1/2 cups frozen corn kernels
• 1 1/2 pounds russet potatoes, peeled, cut into 1/2-inch pieces
• 3 (8-ounce) bottles clam juice
• 1 cup heavy cream
• 1 pound bay scallops

Method

Blend parsley, oil, and salt in food processor until smooth. Pour into small bowl. (Parsley oil can be made a day ahead if refrigerated.  refrigerate. Be sure to get it back to room temperature when ready to use.)

Cook bacon in heavy large pot over medium-high heat until crisp and brown. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 3 tablespoons drippings from pot.

Add leeks, garlic, and thyme to pot and sauté until leeks begin to soften, about 3 minutes. Add corn and sauté 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 tot he soup, and simmer until scallops are opaque in center, about 5 minutes, not more. Season to taste with salt and pepper. Ladle chowder into bowls. Drizzle 1 teaspoon parsley oil over chowder in each bowl and serve.

Serves: 6

Contributor: Karen Wolfe

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