Long island corn chowder with peconic bay scallops recipe

Long Island Corn Chowder with Peconic Bay Scallops recipe
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- Ingredients:
- 5 ounces Pancetta ham or bacon
- 1 head of celery
- 3 medium onions
- 1 red pepper
- 2 green pepper
- 3 pounds potatoes
- 15 ears of corn (3 pounds)
- 3 gallons clam broth
- 1 ounce salt
- Pinch of cayenne pepper
- Pinch of white pepper
- 6 sprigs of fresh thyme leaves
- 3 pounds bay scallops
- 1 quart heavy cream
Instructions:
Dice onions, peppers, celery, and potatoes. In a 5-gallon pot, render the fat from the ham or bacon. Cook for 3 minutes; remove ham or bacon. Add onions, peppers, and celery; cook until transparent. Add potatoes and corn, then add broth and bring to a boil. Add salt, cayenne pepper, white pepper, and thyme. Let simmer until potatoes are cooked. Add scallops and cream. Serve and enjoy!
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