The Three Village Inn

Stony Brook, New York

Specialty Recipe

Long Island Corn Chowder with Peconic Bay Scallops

Ingredients:

5 ounces Pancetta ham or bacon

1 head of celery

3 medium onions

1 red pepper

2 green pepper

3 pounds potatoes

15 ears of corn (3 pounds)

3 gallons clam broth

1 ounce salt

Pinch of cayenne pepper

Pinch of white pepper

6 sprigs of fresh thyme leaves

3 pounds bay scallops

1 quart heavy cream

Dice onions, peppers, celery, and potatoes. In a 5-gallon pot, render the fat from the ham or bacon. Cook for 3 minutes; remove ham or bacon. Add onions, peppers, and celery; cook until transparent. Add potatoes and corn, then add broth and bring to a boil. Add salt, cayenne pepper, white pepper, and thyme. Let simmer until potatoes are cooked. Add scallops and cream. Serve and enjoy!

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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