Instructions: This nontraditional chowder contains white corn kernels, either fresh off the cob or frozen, bay scallops and hot - but not too hot - roasted poblano chilies. I generally use calico bay scallops (the smallest), always making sure that my scallops havent been chemically treated for plumpness and preservation.

You could also use sea scallops, which have a more pronounced flavor. Just remove the hard adductor muscle sticking to the side of the scallop, and then cut into bite-size pieces. (Add the trimmings to your broth for extra flavor.)

1 quart chicken stock or broth (or fish stock)

Any trimmings from sea scallops
1/4 cup raw white rice
2 large sprigs fresh thyme
2 bay leaves
Onion trimmings
1 pound yellow potatoes, peeled and diced 1 pound white corn kernels, frozen or fresh (23/4 cups)

2 poblano chilies, roasted, peeled and diced (see note) WEAR GLOVES 1 tablespoon kosher salt
1/2 teaspoon black pepper
1 white onion, diced
4 tablespoons butter (1/2 stick)

2 pounds naturally packed bay scallops
Simmer together stock, sea scallop trimmings, rice, thyme, bay leaves and onion trimmings, till rice is quite soft. Puree in blender, and strain.

Simmer potatoes in broth till soft, about 15 minutes. Add corn kernels and roasted chilies; bring to a boil, and season with salt and pepper. Meanwhile, cook diced onion in butter until transparent, then add scallops, cook briefly, until scallops turn opaque. Add to broth and serve.

Note: To roast peppers, place on broiler pan and broil about 5 to 6 inches from the heat source, turning often, until skin blisters. Place in paper bag about 10 minutes. Skin should peel right off. Wear gloves when handling fresh chilies; the oils can cause a burning sensation on your skin.

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