Osler's Razor

[The photo at right has nothing to do with corn chowder. It is simply a photo of my brother-in-law, Cupcake, previously known to Razorites for his talents in the area of kitchen-dancing.]

Here is a recipe for the chowder I make every year on Christmas Eve. It is appropriate for any cold-weather time of the year, and is especially good when served with homemade bread. The recipe here includes scallops, but you can substitute almost any firm meat (such as ham) or seafood. This should serve 6-8 fat people.

Ingredients:

1.5 lbs bay scallops
8 oz. bacon (cut into 1/2 inch sections)
one big ol' onion
ground cumin
ground pepper
ground cayenne pepper
2 cups dry white wine
2 lbs yukon gold or fingerling potatoes (cut into 1/2 inch thingees)
7 cups chicken stock
6 cups corn (frozen or cut from the cob)
three medium carrots, cut into 1/2 inch sections
1.5 cups half-and-half
cilantro
salt [Note to John Brennan: Do NOT use road salt]

Directions:

Get a big old soup pot. Cast iron works best, non-stick surfaces the worst.
Heat pot over medium heat, add bacon and cook until done.
Remove bacon to a towel. DO NOT empty the pot.
Add onion to bacon grease and cook for 4 minutes.
Add carrots and cook for five minutes
Add one tablespoon of salt, 1/2 teaspoon of cumin, one teaspoon of pepper, 1/2 teaspoon of cayenne pepper.
Raise heat to high and add the wine. Cook 3 minutes on high.
Add chicken stock and potatoes, and bring to a boil.
Then turn down heat to medium-low, wait for boiling to stop (this is important).
Simmer 20 minutes. During this period, saute the scallops in a separate pan.
Stir in corn and half-and-half, cook for 5 minutes.
Stir in about 1/2 teaspoon of cilantro.
Now add in the scallops, add milk or half-and-half to get proper chowdery color, if necessary.
Last, put the bacon on the top and serve hot.