Scallop and Mussel Chowder

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READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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