2 slices bacon
1/2 c. chopped onion or white part of leek
2 1/2 c. pared potatoes, cut into 1/2" cubes
1 (13 1/2 oz.) can chicken broth, preferably unsalted
1 (17 oz.) can cream style corn
2 c. low-fat or skim milk
8 oz. bay or sea scallops, halved (quartered if lg.)
2 tbsp. finely chopped red bell pepper
2 tbsp. finely chopped green bell pepper
Salt & freshly ground black pepper to taste
2-3 drops Tabasco sauce

Saute the bacon in large saucepan until crisp. Set aside to drain on paper towels. Discard all but 1/2 teaspoon of bacon fat left in pan. Add onion or leek and saute over low heat, stirring until tender, about 5 minutes. Add the potatoes and chicken broth and heat to boiling. Cover and cook over low heat until potatoes are tender, about 20 minutes. Remove pan from heat. Using a slotted spoon, transfer about half of the potato and onion mixture to the bowl of a food processor that has been fitted with a metal blade. Add about 1/2 cup of broth from the pan. Process until very smooth. Place back into saucepan.

Stir in the corn and milk. Cover and place over low heat, stirring occasionally, until very hot. Do not boil. Stir in the scallops; cover and continue to simmer until the scallops are cooked through, about 5 minutes. Do not overcook. Chop the drained bacon. Stir bacon and red and green peppers together. Season the soup with salt, pepper and Tabasco to taste. Ladle into bowls and sprinkle each with a spoonful of bacon-pepper mixture. Approximately 4 cups.