Queen Scallop Chowder
Gently fry the onion, oak smoked bacon and celery in the melted butter, until soft.
Dice and add the potato, stirring occasionaly. Meanwhile, strip the corn cobs and slice off the kernels. Mix these into the potatoes and cook for 2 to 3 minutes. Then add in the flour, followed by the cream, vermouth, milk and bay leaf. Bring to the boil and simmer gently until the potato is soft (about 20 minutes), whilst seasoning to taste.
While the soup is cooking, you can prepare the scallops - rinse and pat dry before cutting the queen scallops into large cubes.
Remove the bay leaf from the soup and add the queenies and parsley. Simmer gently until the scallops are just cooked and stir in a drop of lemon juice.
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