Chicken Corn Chowder

Follow directions on Halladay's Bacon Corn Chowder label. When soup is done add cooked scallops. Serve while hot.

Follow directions on Halladay's Bacon Corn Chowder label. While soup is cooking, prepare ears of corn with olive oil or butter and grill until desired doneness. Cut corn off the cob, set aside. When soup is done stir in the roasted corn, leaving some for garnish. Serve while hot.

Cook bacon in a skillet until crisp; remove, drain and chop. Set aside. In the same pan used to cook the bacon, sauté onions until soft then drain the pan.

In a soup pot, whisk together water and Halladay's Corn Chowder Soup contents; bring to a boil. Reduce heat and simmer for 10 to 15 minutes. Add in half & half or milk, bacon, onion and potatoes. Heat through and serve.

Turn instant pot to sauté setting; add olive oil and allow to get hot. Add carrots, onions, celery, and Halladay's Bacon Cheddar Onion; cook for about 5 to 10 minutes or until veggies are soft, stirring frequently. Add chicken stock and shredded chicken to the pot; set pressure cooker for 30 minutes on the soup/stew setting. When done cooking, release the pressure and carefully remove the lid.

Add defrosted frozen peas, sour cream, and cornstarch mixture to thicken. Serve immediately