1small leek, sliced
1 small garlic clove, crushed
1celery stalk, chopped
2 rindless smoked streaky (fatty) bacon rashers (strips), finely chopped
200g/7oz/generous 1cup drained, canned corn kernels
450ml/ 3/4 pint/scant 2 cups milk
5ml/ 1 tsp plain (all-purpose) flour
450ml/ 3/4 pint/scant 2 cups boiling chicken or vegetable stock
115g/4oz/generous 1/2 cup easy-cook (converted) rice
4 large scallops, preferably with corals
115g/4oz white fish fillet, such as monkfish
15ml/ 1 tbsp chopped fresh parsley, plus extra to garnish
pinch of cayenne pepper
45ml/3 tbsp single (light) cream (optional)
salt and ground black pepper
Melt the butter in a frying pan, add the leek, garlic, celery and bacon
and cook, stirring frequently, for 10 minutes, until soft but not browned.
Transfer the mixture to the ceramic cooking pot and switch the slow
cooker on to high.
2 Place half the corn kerneis in a food processor or blender. Add about
75ml/ 2.5 fl oz/ 1/3 cup of the milk and process until the mixture is
well blended and fairly thick and creamy.
3 Sprinkie the fiour over the leek mixture and stir in. Gradually add
the remaining milk, stirring after each addition.
Stir in the stock, followed by the corn mixture. Cover the slow cooker
with a lid and cook for 2 hours.
4 Add the rice to the pot and cook for 30 minutes. Meanwhile pull the
corals away from the scallops and slice the white flesh into 5mm/ 1/4
in slices. Cut the fish fillet into bitesize chunks.
5 Add the scallops and fish to the chowder and gently stir to combine.
Cover and cook for 15 minutes.
6 Stir the corals, parsley and cayenne pepper into the chowder and cook
for 5 - 10 minutes, or until the vegetables, rice and fish are cooked
through. Stir in the cream, if using, ladel into bowls, sprinkle with
a little chopped parsley and serve immediately,
to Recipe Home page