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
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.