The recipe uses chicken broth that I cooked the day before, so we use ready-made broth or soup, fill with boiling water (at your discretion). Clean and chop onion arbitrarily ('ll still blend in the end). In a saucepan, add the butter, there is the onion and fry for 5 minutes. Cut 1 hot pepper (focus on your taste, and you two, who love the "hotter"). Grind peeled garlic and add to onion for another 5 minutes.

In another saucepan melt butter, add olive and sauté the scallops, periodically basting them with butter. Scallops are fried quickly, dumping them out on a plate and pour the remaining oil into the pan with the onions. Open a large (or two small) jar of sweet corn and place in a pan to the onions. Pour broth (1 - 1.5 l) to cover the corn and there is heavy cream or sour cream, as in my case. Stir, cover, turn down the gas fire and tormented for the soup for 20 minutes.

After a time, Porirua soup to desired consistency. I turned the soup right in the solid of mashed potatoes, I of a grain of corn did not hurt. Return the pan on the stove and boil for another 2 minutes. The soup is ready. Served with fried scallops. For me, well, very unusual, but tasty.