Prep 25 mins
Cook 25 mins
A good seafood lunch or light supper year-round, but I like it when the weather gets chilly. If used as an appetizer, can stretch to 6 servings.
- 1 tablespoon butter
- 2 ears corn on the cob, kernels removed or 1 1⁄4 cups frozen corn or 1 1⁄4 cups canned corn
- 2 1⁄2 cups milk
- 1 leek, chopped
- 4 slices bacon, diced
- 1⁄4 teaspoon minced garlic
- 1 small green bell pepper, diced
- 1 medium potato, diced
- 1 tablespoon flour
- 1 1⁄2 cups vegetable stock
- 4 sea scallops, sliced 1/4 inch thick
- 4 ounces cooked fresh mussels
- 1⁄8 teaspoon sweet paprika
- 2⁄3 cup light cream
- salt and pepper
- Process 1/2 cup corn with 1/2 cup milk; set rest of corn and milk aside.
- Melt butter in a large saucepan and over medium heat fry leek through garlic 4-5 minutes until the leek is soft.
- Turn heat to low, add green pepper and potato and cook, stirring, 3-4 minutes.
- Stir in flour and cook 1-2 minutes until mixture turns frothy.
- Stir in stock, corn-milk puree and rest of milk and corn; season with salt and pepper.
- Turn heat to high, bring to a boil, lower heat and simmer, partially covered 15-20 minutes until pepper and potato are tender.
- Stir in the scallop slices and cook 4 minutes.
- Stir in the mussels and paprika and heat 2 minutes.
- Stir in the cream and heat through; adjust seasonings and serve hot.