Scallop-And-Corn Chowder

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Coastal Living


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3/4 pound red potatoes, cut into 1/2-inch cubes

2 cups water

3 tablespoons butter

1 cup chopped leeks

1 cup chopped celery

1 cup half-and-half

2 cups frozen whole-kernel corn, thawed and drained

1 pound bay or sea scallops, cut in half horizontally

3/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon ground red pepper, optional

Butter, optional

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