Corn is so perfect and sweet in the summertime. I love the combination of the fresh corn with seafood and smoky bacon.
Technique tip: Blending the corn with the milk creates a thick, creamy texture. It's very rich without being heavy.
Swap option: You can use shrimp or crab instead of scallops.
In a large Dutch oven over medium heat, melt the butter. Add the onions and carrots. Cook until onions are translucent and carrots are tender, about 8 minutes. Stir in the flour and cook 2 minutes. Add the salt, pepper, thyme, bay leaf, chicken broth, and 2 cups of the corn. Stir to combine and bring to a simmer.2.
Meanwhile, in a blender combine the remaining 2 cups corn and the milk. Add to the soup. Let simmer about 5 minutes.3.
Add the scallops and cook 3 minutes. Remove the bay leaf and thyme stem. Serve immediately, garnished with bacon and scallions.