Corn And Scallop Chowder

• 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

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.

corn, milk, butter, onion, garlic, bacon, green bell pepper, celery stalk, potato, flour, chicken, mussels, paprika, light cream, salt

Taken from www.epicurious.com/recipes/member/views/corn-and-scallop-chowder-50166274 (may not work)