Scallop and Corn Chowder

1 lb sea scallops
4 slices bacon
1 cup canned corn, drained
1 cup celery, sliced
1 cup baby carrots, diced
2 cups potatoes, peeled and diced
1 quart fat free Half and Half
1/2 c. butter
1/2 c. white flour
1 tsp salt
1 tsp sugar
1/2 tsp black pepper

Place potatoes, onions, carrots, celery, and sugar into small pan and barely cover with water. Simmer 20 minutes, until tender.

Meanwhile cook bacon over medium heat until crisp. Remove and drain. Season scallops with salt and pepper. Cook in bacon grease until opaque. Slice into halves or quarters. Set aside and keep warm.

In 3 qt pot melt butter over medium low heat. Add flour slowly, stirring constantly. Cook 1-2 minutes. Slowly add Half and Half, stirring until incorporated. Turn heat to medium and heat until thickened.

Add vegetables with their water to Half and Half mixture. Stir until mixed and heated through. Add cooked scallops and canned corn. Stir until heated through. Top bowls with bacon pieces.

Number of Servings: 6

Recipe submitted by SparkPeople user MAGICKALWORLD.