Bring bacon to a bare simmer in a large pot over medium heat. Remove bacon with a slotted spoon and reserve.
Cook scallops on both sides in bacon fat until lightly golden, about 1 minute per side. Remove from the bowl.
Add onion to bacon fat in the pot and cook until soft, about 5 minutes.
Add potatoes and cook, stirring, until beginning to brown, about 6 minutes.
Stir in wine, broth and 2 cups water. Bring to a boil.
Cover and simmer until potatoes are tender, about 30 minutes.
Add scallops and cook, stirring constantly, until just cooked through, about 1 minute.
Add cream and corn, and simmer until cream is thickened about 3 minutes. Season, to taste, with salt and pepper.
Remove the pot from heat and add bacon, potatoes and parsley.
Stir and let stand, covered, for 1 minute.
Serving Suggestions: To serve: spoon portions into four bowls. Spoon a dollop of the reserved bacon fat on top of chowder.