Ingredients: |
Ingredients: 2 sweetcorn cobs or 200 g/7oz/ generous 1 cup frozen or canned sweetcorn
600 ml/1 pint/ 2 ½ cups milk
15 g/ ½ oz/ butter or margarine
1 small leek or onion, chopped
40 g/ 1 ½ oz/ ¼ cup smoked streaky bacon, finely chopped
1 small garlic clove, crushed
1 small green pepper, seeded and diced
1 celery stick, chopped
1 medium potato, diced
15ml/ 1 tbsp plain flour
300ml / ½ pint/ 1 ¼ cups chicken or vegetable stock
4 scallops
115 g/ 4oz cooked fresh mussels
A pinch of paprika
150 ml// ¼ pint/ 2/3 cup single cream
Salt and freshly ground pepper
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Directions: |
Directions:1. Using a sharp knife, slice down the corn cobs to remove the kernels. Place half the kernels in a food processor or blender and process with a little of the milk. Set the other half aside.
2. Melt the butter or margarine in a large saucepan and gently fry the leek or onion, bacon and garlic for 4-5 minutes until the leek is soft but not browned.
Add the green pepper, celery and potato and sweat over a gentle heat for another 3-4 minutes, stirring frequently.
3. Stir in the flour and cook for about 1-2 minutes until golden and frothy. Stir in a little milk and the corn mixture, stock, the remaining milk and corn kernels and seasoning.
4. Bring to a boil, and then simmer, partially covered, for 15-20 minutes until the vegetables are tender.
5. Pull the corals away from the scallops and slice the white flesh into 5 mm/ ¼ inche 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, if using. Check the seasoning and serve. |
This recipe for Sweet Corn and Scallop Chowder is from