Kernels from 4 ears of fresh corn OR 14 oz (380 g) frozen corn
5 cups (1.25 L) milk
2 tbsp (30 ml) butter
1 large onion, chopped
4 slices side bacon, finely chopped
2 small garlic cloves, crushed
1 large green pepper, seeded and diced
2 celery stalks, chopped
1 large potato, diced
2 tbsp (30 ml) plain flour
2 1/2 cups (625 ml) chicken or vegetable stock
24 live mussels in the shell, beards removed
8 large scallops, thawed if frozen
Pinch of paprika
1 1/3 cups (320 ml) single (table) cream
Salt and freshly ground black pepper

Method

Cut the corn kernels away from the cobs, if using fresh corn. Place half the corn in a food processor with a little milk and puree until smooth.

Melt butter or margarine in a large saucepan and gently fry onion, bacon and garlic for 4 to 5 minutes until onion is soft but not browned.

Add green pepper, celery and potato and sweat over a gentle heat for a further 3 to 4 minutes, stirring frequently. Stir in the flour and cook for 1 to 2 minutes until the mixture is golden and frothy. Gradually stir in the corn puree, stock, remaining milk and corn kernels and seasoning. Bring to the boil and then reduce the heat to a gentle simmer and cook, partially covered, for 15 to 20 minutes until the vegetables are tender.

While the vegetables cook, place the mussels in a pan with a little water, cover and boil for four to five minutes until they open. Discard any that remain closed.

Pick out the meat, add any juices to the soup, and discard the shells. Cut the scallops into thin slices. Add the scallops, mussels, paprika and table cream to the soup and heat through.

Adjust the seasoning to taste and ladle the soup into bowls.

Serve hot with crusty bread.

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