Ingredients
6 c. chicken broth
3oz pancetta
1 onion chopped
1/2 red bell pepper chopped
3 cloves garlic chopped
2 c. potato chopped
3 stalks celery chopped
1/2 c. carrots chopped
1 Tbs. Old Bay spice
1/2 tsp chili powder
2 bay leaves
1 Tsp. dried thyme
1 c. heavy cream
1 cup frozen corn
1/2 Lb bay scallops cleaned
salt and fresh cracked pepper to taste
toasted sourdough bread to serve
First, turn your slow cooker on high and add the chicken stock, potato, carrot, and celery to it. Then cook the pancetta in a large skillet for about 3 minutes on high then add the onion, garlic and red bell pepper and cook till lightly caramelized. Pour mixture into the slow cooker and stir in the Old Bay, bay leaves, chili powder, and thyme. Let slow cook for about 3 hours, stirring occasionally.
Now, add the frozen corn and bay scallops and give a good stir. Once all looks well mixed, stir in the cream slowly. Cover and let slow cook for another hour, stirring every 10-15 minutes. Check flavor and add salt and pepper to taste. Garnish with a dusting of Old Bay spice and a slice of toasted sourdough. Eat up!