Scallop and Corn Chowder

1. Sauté onion, garlic, celery and potatoes. Add stock, Edgell Creamed Corn, Topsail Prawns and I&J Basa fish fillets

2. Meanwhile, panfry Topsail Scallops until golden brown and cooked.

3. Stir cream through chowder & ladle into serving bowls. Top with seared scallops and serve.