Corn and Scallop Chowder


2 corn cobs or generous 1 cup frozen or canned corn kernels [I used frozen corn]
2 1/2 cups milk [I used Lactaid milk]
1 Tablespoon butter or margarine [I used butter]
1 small leek or onion, chopped [I used a small onion]
1/4 cpu finely chopped smoked bacon
1 small garlic clove, crushed
1 small green bell pepper, seeded and diced
1 celery stalk, chopped
1 medium potato, chopped
1 tablespoon all-purpose flour
1 1/4 cups chicken or vegetable stock [I used chicken stock]
4 scallops [I used 1.5lbs of bay scallops because I did not use any of the next ingredient]
4 ounces cooked fresh mussels
a pinch of paprika
2/3 cup light cream (optional) [see notes]
salt and pepper to taste

1.  Using a sharp knife, slice down the corn cobs to remove the kernels.  Place half the kernels in a food processor or blender and process with a little of the milk, set the other half aside.  [I used frozen corn, so I put it in the processor with some of the milk and went from there.]

2.  Melt the butter or margarine in a large saucepan.  Add the leek or onion, bacon, and garlic and fry for 4 to 5 minutes until the leek is soft but not brown.  Add the green pepper, celery and potato and sweat over low heat for 3 to 4 minutes longer, stirring occasionally. [I should have used a leek, see notes for the reasoning.]

3.  Stir in the flour and cook for 1 to 2 minutes until the mixture turns golden and frothy.  Stir in the milk and corn mixture, stock, and the remaining milk and corn kernels and seasoning.

4.  Bring to a boil.  Lower the heat and simmer, partially covered, for 15 to 20 minutes until the vegetables are tender.  [Because this recipe has so much milk be very careful to not boil the milk too much or you will spoil/burn it.]

5.  Pull the corals away from the scallops and slice the white flesh into 1/4-inch slices.  Stir the scallops into the soup and cook for 4 minutes.  Stir in the corals, mussels, and paprika and heat through for a few minutes.  Stir in the cream, if using.  Check the seasoning and serve.

I really didn’t like the end product.  I am not sure whether it was due to the recipe itself or not using the cream.  I am not sure.  I also think I should have used the leek instead of using the onion.  After several soups under my belt now I can see where the flavor of a leek would be more desirable then the flavor of the onion.

Makes 8 measured cups

One Comment Add yours

  1. H.Houston says:

    When I originally made this soup I thought it was an epic failure – however I recently reheated a portion of this soup and it is MUCH better after it’s been frozen and reheated. I am not sure what the original soup needed to reach what happened after the reheating but I would recommend making this soup, putting it away and trying it after it’s had time to rest… or something.

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