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