Scallop and Corn Chowder

Scallop and Corn Chowder

1 bunch leeks, cleaned well and diced
3/4 lb pancetta, diced
5 small red bliss potatoes, diced
51/4 cups clam broth or fish fumet
2 cups corn
1-2 Tbs fresh tarragon
6 Tbs butter
4 Tbs flour
1 pint (16 oz.) cream
1 lb. sea scallops

Saute leeks in a skillet on medium high heat until golden and soft. Add to stoneware. Saute pancetta, on medium heat and add to stoneware. Add potatoes, broth, corn and half of the tarragon. Cover and cook on HIGH for 2 hours or LOW for 4 hours. In a large sauce pan, add 4 Tbs butter and 4 Tbs flour and stir constantly for 5 minutes on medium heat to create a roux to thicken the soup. Add 2 large ladles of broth from the slow cooker. Stir to incorporate. Turn heat to medium-high to high on stovetop and add rest of broth to sauce pan. Boil gently for 5 minutes. Turn stove to low and stir in cream. Just before serving, sauté scallops in 2 Tbs butter. Add to chowder and garnish with fresh cracked pepper and tarragon.