Skinny Sweet Corn Chowder With Spicy Seared Sea Scallops

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The Skinny


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1 slice organic smoked bacon

1 large yellow onion, cut in half (one half will be roughly chopped, the other diced)

2 large stalks celery (one will be roughly chopped, the other diced)

1 small head of cauliflower, florets and stem pieces separated (florets chopped, stems diced)

4 cups fresh corn kernels, divided (strip the corn from the cobs, but reserve the cobs so you can “milk” them…more on that, later)

1/2 Serrano chili pepper, minced (This is optional. If you don’t like heat, skip it.)

1 T fresh garlic, minced

1/2 c cream sherry, divided (Make sure you use “cream sherry” and not “cooking sherry.”)

8-10 c chicken broth (I prefer using Better Than Bouillon paste which is richer in taste than typical canned broth.)

1 medium red skin potato, finely diced (about a cup)

1 small red bell pepper, finely diced (about a cup)

1 large carrot, finely diced (about a cup)

2 t fresh thyme, divided

fresh ground pepper to taste (Unless you’re using sodium free broth, you probably won’t need to add salt.)

1/2 c fat free half and half

Fresh large sea scallops (Since they average 1.5 ounces each, you’ll only need 3 per person.)

Tony Chachere’s Creole Seasoning (If you prefer less heat, use Old Bay Seasoning)

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