Bay Scallop And Corn Chowder

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3 ears corn (fresh or frozen), kernels cut from the cob (reserve cobs)

1 1/2 cups clam juice

1 teaspoon canola oil

1 cup sliced leeks (whites only), well rinsed

1 rib celery, diced

1 or 2 cloves garlic, peeled and minced

2 cups 2 percent milk

2 potatoes, peeled and diced

1/8 teaspoon cayenne pepper

1 pound (about 2 cups) bay scallops

2 cups fat-free half-and-half

3/4 cup all-purpose flour

Olive- or vegetable-oil cooking spray

4 thin slices prosciutto

Fresh chives and basil, chopped

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