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Scallop Chowder

In a large dutch oven, heat olive oil over medium heat. Add bacon and cook until crispy, about 5 minutes. Do not pour off any of the fat.
Add onions, celery, carrots, garlic, thyme, and few pinches of salt. Cook the veggies until soft, stirring occasionally, about 5 minutes.
Stir in flour and cook for about 1 minute, stirring frequently. Add stock and bring to a quick simmer. The mixture will also slightly thicken.
Add potatoes, clam juice, and half and half. Season with salt and pepper, to taste. Bring the mixture to a simmer, reduce heat to medium-low, and cook, partially covered, for 15-20 minutes, or until the potatoes are tender.
Stir in scallops and corn (optional). Cook until the scallops are tender, about 3-4 minutes. Taste the chowder for salt before adding the scallops.
Stir in parsley before serving. Serve with a sprinkle of red pepper flakes = delicious!

You can substitute equal parts of chicken or seafood stock for clam juice.
I found bay scallops in the frozen seafood section of my grocery store. You can use frozen or thawed out/fresh scallops. The cooking time is around the same.
Corn adds slight sweetness to the chowder. I highly recommend it!