Scallops and Corn Chowder

Makes 4 servings............ 5 slices bacon, cut into small diced pieces ............. 1-1/2 pounds sea scallops (about 16) patted dry............. 3/4 teaspoon ground kosher salt.............. 1/4 teaspoon ground black pepper ............ 1 small onion , thinly sliced into half moons ........... 1/2 pound Yukon potatoes , peeled and cut into 1/2-inch dice............ 1/2 1/2 cup dry white wine .............. 1 cup chicken broth.............. 1/2 cup heavy cream............. **Kernels from 2 ears of corn (about 1 cup)**....... 1/4 cup chopped flat-leaf parsley............ ...........In a large skillet over medium heat cook bacon until crisp , about 5 minutes . Transfer to a plate lined with paper towels . You should have about 2 tablespoons of bacon dripping ; if necessary , supplement with olive oil . Increase heat to medium high . Season the scallops with salt and pepper and cook , working in batches until golden brown , about 2 minutes on each side . Transfer to plate . Add the onions to the drippings in a skillet and cook until translucent , about 5minutes , add the potatoes , wine, broth and cream, cover partially and reduce heat . Simmer gently until the potatoes are tender , about 20minutes . Add the scallops and corn and simmer gently 4 minutes . Sprinkle with parsley and bacon....... TIP: Scallops lend a lovely sweetness to this chowder, but they're relatively expensive . You can use shrimp or any firm fish , such as cod or halibut .