A chowder fit for fall

Fall is the time of year when our home in western Massachusetts becomes a mini bed-and-breakfast. Our calendar reflects that everyone likes to come to New England when the leaves start to turn.

We have longtime friends from Ohio stopping to spend the night as they wind their way northward to Maine on a leaf expedition. A few weeks later, another couple will arrive from the Midwest to take advantage of this exquisite season, and I still have to confirm several dates for others who plan to be in our area for some leaf-peeping.

I love catching up with friends and sharing our autumnal beauty, but I have learned over the years to keep the cooking for such occasions simple. My menus for entertaining overnight guests reflect this philosophy. Take, for example, the scallop and corn chowder featured today. It’s a perfect example of the kind of fare I like to serve on fall weekends.

I pair the last of the year’s fresh corn with sea scallops that have been dusted with smoked paprika (the Spanish pimenton), cumin and pepper. Other chowder mainstays — potatoes, bacon and onion — also contribute to the delectable taste and enticing texture.

What I like best about this chowder is that it can be offered as a main course along with a mixed-greens salad and some warm crusty bread. Another plus is that this potage can be almost completely prepared a day ahead. At serving time, the scallops are sauteed quickly and added to the pot.

This delectable dish even reflects the colors of fall — the golden hues of the corn kernels and the deep rust spice coating on the scallops are redolent of the leaves in our back yard.

Fall scallop and corn chowder

Water

1 pound large redskin potatoes, peeled and cut into ½-inch dice

4 cups fresh or frozen corn, divided

2 cups chicken stock, divided

8 thick smoked bacon slices, cut into 1/4-inch pieces

1 cup chopped onion

Vegetable or olive oil for cooking the scallops

11/3 cups half-and-half

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