Scallop Chowder

Directions

1. 1
   In large stockpot, cook bacon until crisp; remove from pan, drain on paper towels, crumble, and set aside.
2. 2
   In drippings, place scallops and cook for 3-4 minutes until opaque (8-9 minutes for sea scallops).
3. 3
   Remove scallops from pot and set aside.
4. 4
   In drippings in pot, add onion, potatoes and celery and cook for 3-4 minutes.
5. 5
   Add fish stock and bring to a boil; reduce heat, cover, and simmer for 8-10 minutes until potatoes are tender.
6. 6
   In medium bowl, combine flour, marjoram, pepper, and milk and mix with wire whisk until blended.
7. 7
   Add to pot along with drained corn and bring to a simmer.
8. 8
   Cook over medium heat for 12 minutes, stirring often, until soup has thickened and vegetables are tender.
9. 9
   Add cooked scallops and simmer for 3-4 minutes until scallops are thoroughly heated.