scallop and corn chowder

Ingredients

• 4 ounces bacon, cut into 1-inch pieces
• 1 pound sea scallops, quartered
• 1 medium onion, chopped
• 1/2 pound unpeeled red-skinned potatoes, diced
• 1 small green bell pepper, seeded and diced
• 1 medium clove garlic, minced
• 4 cups vegetable stock or broth
• 1 1/2 cups light cream or half-and-half
• 1/2 pound fresh or frozen corn kernels
• 2 tablespoons chopped fresh parsley