2 tbsp. butter (1/4 stick)
1 lg. russet, or 2 sm. red potatoes, peeled and cut into 1/4 inch dice
1/4 c. minced onion
1/4 c. minced celery
2 1/4 c. fresh corn kernels or frozen and thawed
4 c. milk or half and half
Salt and fresh pepper
4 bacon slices, for crumbles
1/2 lb. bay scallops

Melt butter in pot on medium heat. Add potatoes, onion, celery, and cook 5 minutes. Puree 1 can corn with 1 cup milk in blender. Add to pot. Mix remaining 1 1/2 cups corn and 3 cups milk or cream. Season with salt and pepper. Bring to boil. Reduce heat and simmer until potatoes are tender (30 minutes). Can be done ahead. Add scallops and cook 2 minutes. Top with bacon crumbles.