In a large saucepan, heat olive oil, add onions and lightly sauté until soft, but not browned.
Add potatoes, stock and bring to the boil, before reducing the heat and cooking until the potato is soft, adding the corn in the last 5 minutes.
Season to taste, then puree until completely smooth with a stab mixer or cool, then whizz it in a food processor or blender.
To prepare the scallops - heat butter in a frypan until foaming, then add the scallops, cooking quickly on both sides until just cooked through and slightly golden. Do not overcook or they will be rubbery.
Add the wine and reheat the chowder before serving, divide into bowls, pop the warm scallops on top, then sprinkle with the bacon.