2 tbsp. butter, 1/4 stick
1 lg. russet potatoes, peel & cut into 1/4" cubes
1/4 c. minced onion
1/4 c. minced celery
2 1/2 c. fresh corn kernels or frozen, thawed
4 c. milk or half and half
4 bacon slices
1/2 lb. bay scallops (connective tissue removed)

Melt butter in heavy large pot over medium heat. Add potato, onion and celery and cook 5 minutes, stirring frequently. Puree 1 cup corn with 1 cup of milk in blender. Add to pot. Mix in remaining ingredients, 1 1/2 cups of corn and remaining 3 cups of milk. Season with salt and pepper. Bring to a boil. Reduce heat and simmer until potato is tender, about 30 minutes. Cook bacon in skillet until crisp and brown. Drain on paper then crumble. Bring soup to simmer if necessary. Add scallops and cook 2 minutes. Ladle soup into bowls, top with bacon. Serves 6. Soup can be made a day ahead and bacon added day you use.