This recipe for Nantucket Scallop Chowder is compliments of Redi-Base, 'The Professional Soup Base For The Home Cook'.

Nantucket Scallop Chowder

2 russet potatoes, peeled and cut into 1/2-inch pieces

8 slices thick-cut smoked bacon, chopped

1 medium onion, chopped

1 3/4 teaspoons dried thyme

4 cups water

4 teaspoons Seafood Redi-Base

1/2 cup dry white wine

1/2 cup whipping cream

2 tablespoons butter

1 pound bay scallops

Salt and freshly ground pepper to taste

1. Cook potatoes separate in water until done. Drain and set aside.
2. Saute bacon in heavy large saucepan over medium heat until crisp, about 6 minutes. Using slotted spoon, transfer bacon to paper towels and drain well. Set aside.
3. Drain all but 2 teaspoons bacon fat from saucepan. Add onions and thyme to same saucepan and saute over medium-high heat until onions are light golden, about 10 minutes. Add water and Redi-Base, wine and the cooked potatoes. Bring to boil. Reduce heat and simmer 2 minutes. Add the cream and half of reserved bacon. Remove from heat.
4. Melt butter in skillet. Add scallops and saute until light golden, about 2 minutes. Add scallops to chowder. Season to taste with salt and pepper.
5. Serve garnished with remaining bacon.

Makes 6 servings.

Recipe used with permission by the Redi-Base Soup & Sauce Company;www.redibase.com The flavor bases preferred over any other by CooksRecipes.com.