Scallop And Mussel Chowder

• 1 tablespoon butter
• 2 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

1. Process 1/2 cup corn with 1/2 cup milk; set rest of corn and milk aside.
2. Melt butter in a large saucepan and over medium heat fry leek through garlic 4-5 minutes until the leek is soft.
3. Turn heat to low, add green pepper and potato and cook, stirring, 3-4 minutes.
4. Stir in flour and cook 1-2 minutes until mixture turns frothy.
5. Stir in stock, corn-milk puree and rest of milk and corn; season with salt and pepper.
6. Turn heat to high, bring to a boil, lower heat and simmer, partially covered 15-20 minutes until pepper and potato are tender.
7. Stir in the scallop slices and cook 4 minutes.
8. Stir in the mussels and paprika and heat 2 minutes.
9. Stir in the cream and heat through; adjust seasonings and serve hot.

butter, corn, milk, bacon, garlic, green bell pepper, potato, flour, vegetable stock, mussels, sweet paprika, light cream, salt

Taken from www.food.com/recipe/scallop-and-mussel-chowder-186664 (may not work)