Scallop And Corn Chowder

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5 slices bacon (4 ounces), cut into a small dice

1 1/2 pounds sea scallops (about 16), patted dry

3/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 small yellow onion, thinly sliced into half-moons

1/2 pound Yukon gold potatoes, peeled (if desired) and cut into a 1/2-inch dice

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

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