Ingredients: 1 ½ Tbsp coconut oil 1 medium yellow onion, chopped 1 carrot, chopped 3 stalks celery, chopped1 Bayleaf ½ tsp Himalayan sea salt ¼ tsp ground black pepper
4 cups chicken bone broth
1 ½ Cups heavy cream 1 pound creamer potatoes, cubed 4 slices of uncured bacon, cooked and crumbled
1 can of organic corn, drained and roasted 1 pound scallops 1 Tbsp grass-fed butter 1 Tbsp dried tarragon ½ Tbsp fresh thyme Chives for garnish Instructions: Preheat oven, toaster oven, or air fryer to 400°. Strain canned corn, lightly toss in olive oil, and spread in an even layer on a baking sheet. Roast for approximately 8 minutes, turning halfway through. Transfer corn to a dish. Cook the bacon on the same baking tray, at the same temperature for approximately 5 minutes on each side, taking care not to burn it. Once cooked, transfer bacon to a plate lined with paper towels to soak up the excess grease. Crumble once cooled. While the corn and bacon are cooking, chop your vegetables. Melt coconut oil in a large stockpot over medium heat. Saute onion, carrots, and celery until onions are translucent. Add bone broth and heavy cream and bring to a low boil. Season with salt and pepper. Add potatoes and cook until tender, approximately 20 minutes. Stir often taking care not to scorch the liquid to the bottom of the pan. Adjust the heat as necessary. While the soup is simmering, melt butter in a separate saute pan over medium-high heat. Saute the scallops for 2 minutes on each side. Add bacon, corn, and scallops to the stockpot and simmer for 10 more minutes. Stir in tarragon and thyme. Add more salt and pepper to taste. Serve hot and garnish with chopped chives.