Corn And Scallop Chowder

Name: Corn And Scallop Chowder
Ingredients: 2 ears of corn or 1 cup frozen; 2 1/2 cups milk; 1 tbsp butter; 1 small onion, chopped; 1 small garlic clove, crushed; 4 strips bacon, finely chopped; 1 small green bell pepper, seeded and diced; 1 celery stalk, chopped; 1 medium potato, diced; 1 tbsp flour; 1 1/4 cups chicken or vegetable stock; 4 scallops; 4 oz cooked fresh mussels; pinch of paprika; 2/3 cup light cream or half-and-half; salt and freshly ground pepper

16 ingredients

5 steps

Ingredients

2 ears of corn or 1 cup frozen
2 1/2 cups milk
1 tbsp butter
1 small onion, chopped
1 small garlic clove, crushed
4 strips bacon, finely chopped
1 small green bell pepper, seeded and diced
1 celery stalk, chopped
1 medium potato, diced
1 tbsp flour
1 1/4 cups chicken or vegetable stock
4 scallops
4 oz cooked fresh mussels
pinch of paprika
2/3 cup light cream or half-and-half
salt and freshly ground pepper

Directions

1

1. Using a sharp knife, slice down the ears of corn to remove the kernels. Place half of the kernels in a food processor or blender and process with a little of the milk.
2

2. Melt the butter in a large saucepan and gently fry the onion, garlic and bacon for 4-5 minutes, until onion is soft but not browned. Add the bell pepper, celery and potato and sweat over low heat for another 3-4 minutes, stirring frequently.
3

3. Stir in the flour and cook for 1-2 minutes, until the mixtur eis golden and frothy. Gradually stir in the milk and corn mixture, stock, the remaining milk and corn kernels and seasoning.
4

4. Bring to a boil, then reduce the heat and simmer, partially covered, for 15-20 minutes, until the vegetables are tender.
5

5. Pull the corals away from the scallops and slice the white flesh into 1/4-inch slices. Stir the scallops into the soup, cook for 4 minutes and then stir in the corals, mussels and paprika. Heat through for a few minutes and then stir in the cream. Adjust the seasoning to taste and serve.