Instructions: In a large pot, saute bacon until crisp, remove and drain of paper towels, reserving 1 TB of bacon drippings in the pot. Add butter or oil and onions, saute until limp, but not brown. Add the potatoes and chicken broth, bring to a low boil, then lower heat, cover and simmer until potatoes are almost tender, about 10-15 minutes. Add both cans of corn, the thyme or tarragon, bring up the heat to a low boil again, then lower heat, and simmer for 5 minutes. Add half and half , the dried tomatoes, and the scallops, simmer for another 5-7 minutes.

Taste for seasonings, pour into heated bowls and garnish with the bacon and sliced scallions. Great with those big fat pilot crackers if you can get them.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.