1 cup parsley
3/4 cup olive oil
1/2 teaspoon salt
8 ounces bacon, cooked and coarsely chopped
2 large leeks (white and pale green parts only), thinly sliced
3 garlic cloves, chopped
1 tablespoon chopped fresh thyme
1 1/2 cups frozen corn kernels
1 1/2 pounds potatoes, peeled, cut into 1/2-inch pieces
3 cups chicken stock
1 cup whipping cream
1 pound scallops
1/8 teaspoon Tabasco
salt and pepper
Process parsley and oil in food processor or blender until smooth. Add salt. Pour into small
bowl.
Cook bacon over medium-high heat until crisp and brown, and place on paper towels to drain.
Add leeks, garlic, and thyme to pot, sauté until leeks soften, about 3 minutes. Add corn, sauté 2 minutes. Add potatoes, chicken stock, and
cream; bring to boil. Reduce heat and simmer until potatoes are tender, about 10 minutes. Add scallops and bacon and simmer until scallops are just opaque in center, about 5 minutes. Add Tabasco, season to taste with salt and pepper. Ladle chowder into bowls. Drizzle 1 teaspoon parsley oil in each bowl and serve.