Delicious Scallop And Corn Chowder
|Milk||2 1⁄2 Cup (40 tbs)|
|Leek||1 , sliced|
|Garlic||1 Clove (5 gm), minced|
|Bacon strips||2 , chopped|
|Green pepper||1⁄2 , seeded and diced|
|Celery stick||1 , sliced|
|Potato||1 Medium, diced|
|All purpose flour||1 Tablespoon|
|Chicken stock||1 1⁄4 Cup (20 tbs)|
|Bay scallops||1 Pound|
|Heavy whipping cream||2⁄3 Cup (10.67 tbs)|
|Black pepper||1 1⁄2 Teaspoon, ground|
|Sea salt||1 1⁄2 Teaspoon|
Slice the kernels of corn off of the cobs into a bowl. Take half of the corn and place in blender with 1/2 cup of the milk. Blend til smooth.
Melt butter in pot, add bacon, garlic, and leek. Saute until leek is soft, about 4 minutes. Add the green pepper, celery and potato and cook on medium heat for another 4 minutes. Stor frequently.
Mix in flour stirring constantly for about 1 minute. Stir in the milk and corn mixture, chicken stock, the remaining 2 cups of milk, the remaining whole kernel corn and salt and pepper.
Bring to a boil stirring constantly as to not allow the bottom to burn, then reduce to a simmer and let cook 15 minutes or until vegetables are soft.
Now add the scallops and paprika and allow to cook for 5 minutes. Serve with some crumbled crispy bacon on top if you wish. Enjoy!
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