Melt butter in heavy large pot over medium heat. Add potato, onion and celery and cook 5 minutes, stirring frequently. Puree 1 cup corn with 1 cup milk in blender. Add to pot. Mix in remaining 1-1/2 cups com and remaining 3 cups milk. Season with salt and pepper. Bring to boil. Reduce heat and simmer until potato is tender, about 30 minutes. (Can be prepared 1 day ahead. Cool, cover and refrigerate.) Cook bacon in heavy large skillet until crisp and brown. Drain on paper towels. Crumble bacon. Bring soup to simmer if necessary. Add scallops and cook 2 minutes. Ladle soup into bowls. Top with bacon. soup 39