Scallop And Mussel Chowder - cooking recipe

Ingredients

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

Preparation

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.