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Categories:Viewed: 54 - Published at: 9 years ago
Ingredients
- 2 slices bacon
- 1/2 c. chopped onion or white part of leek
- 2 1/2 c. pared potatoes, cut into 1/2-inch cubes
- 1 (13 3/4 oz.) can chicken broth, unsalted
- 1 (17 oz.) can cream-style corn
- 2 c. milk
- 8 oz. bay or sea scallops, halved
- salt and pepper to taste
- 2 to 3 drops Tabasco sauce
Method
- Saute the bacon in a large saucepan until crisp.
- Set aside to drain on paper towels.
- Discard all but 1/2 teaspoon of bacon fat left in pan.
- Add onion or leek.
- Saute over low heat, stirring until tender, about 5 minutes.
- Add the potatoes and chicken broth and heat to boiling.
- Cover and cook over low heat until potatoes are tender, about 20 minutes.
- Remove saucepan from heat.
