Corn and Scallop chowder

Here is a great soup recipie that combines corn and scallops, this is a real winner.
Give it a try and let me know what you think?
Yield: 7 servings
Ingredients
· 1 tablespoon butter
· 1 cup diced onion
· 1/2 cup diced celery
· 1/3 cup diced bell pepper ( any color would work, but I like bright colors like red or yellow)
· 1 garlic clove, roasted
· 1/4 cup all-purpose flour
· 1 1/2 cups diced potatoes
· 1 cup frozen whole-kernel corn
· 1/4 teaspoon salt
· 1/4 teaspoon fresh thyme
· pepper to taste
· 12-ounces fish stock
· 1 pound scallops
· 1\2 cup of 35% cream
· 1/4 cup chopped fresh herbs
Preparation
Melt butter in a stock pot over medium heat. Add onion, celery, and bell pepper, and garlic, corn, sauté 8 minutes or until tender. Sprinkle vegetables mixture with flour; stir well, this will form a roux on your vegetables for your binding agent, pour in your stock. Stir constantly until your entire binding agent has blended in with the stock. Add potatoes and next 6 ingredients (rinse potatoes through water); stir well. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until potatoes are tender, then add the cream and simmer for another 5 minutes. Adjust seasoning to your taste.
Add scallops; cover and cook 4 minutes or until scallops are done. Sprinkle with fresh herbs.