Fresh ears of corn are ideal for this chowder, although canned or frozen corn also works well. This soup makes a perfect lunch dish
Two ears of corn, frozen or canned
small leak or onion, chopped
one small garlic clove, crushed
40g lean bacon, finely chopped
one small green pepper, seeded and diced
One celery stick, chopped
300 ml chicken or vegetable stock
115g cooked fresh mussels
150ml single cream (optional)
Salt and freshly ground black pepper
Using a sharp knife, slice down the ears of the corn to remove the kernels. Place half of the kernels in a food processor or blender and process with a little of the milk.
Melt the butter or margarine in a large saucepan and gently fry the leek or onion, garlic and bacon for 4-5 minutes until the leak is soft but not browned. Add the green pepper, chopped celery and diced potato and sweat over low heat for 4 minutes, stirring frequently
Stir in the flour and cook for one or two minutes until the mixture is golden and frothy. Gradually stir in the milk and corn mixture, stock, the remaining milk and corn kernels and seasoning.
Bring to a boil, then reduce the heat and simmer, partially covered, for 15 to 20 minutes until the vegetables are tender.
Pull the corals away from the scallops and slice the white flesh into 5mm 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. Adjust the seasoning to taste and serve.