Sweetcorn & mussel chowder

mussel chowder

Serves 4

  • olive oil

  • 2 rashers higher-welfare bacon, chopped

  • 1 small white onion, finely chopped

  • 2 sticks celery, finely chopped

  • 1 fresh red chilli, deseeded and finely chopped

  • 4 ears sweetcorn

  • 2 medium potatoes, peeled and chopped

  • 900 ml organic vegetable or fish stock, hot

  • 1 handful fresh, live mussels, from sustainable sources, ask your fishmonger, cleaned and drained

  • 4 tablespoons single cream

  • 1 small handful chopped fresh parsley

Heat a splash of oil in a large saucepan over a medium-low heat. Add the bacon, onion, celery and chilli and sweat down for 5 minutes, stirring, until soft but not browned.



Peel the husk from the corn and slice off the kernels with a sharp knife. Add the sweetcorn and potato to the saucepan, along with the stock. Bring to the boil, then simmer gently for 10 minutes, or until the potato is soft. Blitz very roughly with a hand blender (or cool slightly, then blend in batches in a food processor, returning the chowder to the saucepan).



Add the mussels and cream, bring quickly to the boil and cook for a few minutes until the mussels have opened – discard any that remain closed. You can take the mussels out of their shells, if you like. Remove from the heat and season. Divide the chowder between bowls and serve sprinkled with the chopped parsley.

Nutritional Information

Sweetcorn & mussel chowder

Hearty and full of flavour

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0 foodies cooked this
This tasty corn chowder is really comforting and the fresh mussels give a beautiful depth of flavour
Serves 4
35m
Super easy
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Method

Heat a splash of oil in a large saucepan over a medium-low heat. Add the bacon, onion, celery and chilli and sweat down for 5 minutes, stirring, until soft but not browned.

Peel the husk from the corn and slice off the kernels with a sharp knife. Add the sweetcorn and potato to the saucepan, along with the stock. Bring to the boil, then simmer gently for 10 minutes, or until the potato is soft. Blitz very roughly with a hand blender (or cool slightly, then blend in batches in a food processor, returning the chowder to the saucepan).

Add the mussels and cream, bring quickly to the boil and cook for a few minutes until the mussels have opened – discard any that remain closed. You can take the mussels out of their shells, if you like. Remove from the heat and season. Divide the chowder between bowls and serve sprinkled with the chopped parsley.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 267
    13%
  • Carbs 31.4g
    12%
  • Sugar 5.2g 6%
  • Fat 9.9g 14%
  • Saturates 3.1g 16%
  • Protein 10.5g 23%
Of an adult's reference intake

Related recipes:

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • olive oil

  • 2 rashers higher-welfare bacon, chopped

  • 1 small white onion, finely chopped

  • 2 sticks celery, finely chopped

  • 1 fresh red chilli, deseeded and finely chopped

  • 4 ears sweetcorn

  • 2 medium potatoes, peeled and chopped

  • 900 ml organic vegetable or fish stock, hot

  • 1 handful fresh, live mussels, from sustainable sources, ask your fishmonger, cleaned and drained

  • 4 tablespoons single cream

  • 1 small handful chopped fresh parsley