Scallop Corn and Bacon Chowder
Ingredients
- 1 cup fresh Italian parsley, packed
- 3/4 cup olive oil
- 1/2 teaspoon salt
- 8 ounces bacon, coarsely chopped
- 2 large leeks, thinly chopped (white part)
- 3 garlic cloves, chopped
- 1 tablespoon fresh thyme, chopped
- 1 1/2 cups frozen corn kernels
- 1 1/2 lbs russet potatoes, peeled, cut into 1/2-in . pieces
- 3 (8 ounce) bottles clam juice
- 1 cup heavy cream
- 1 lb bay scallop
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