Sweetcorn and mussel chowder

Name: Sweetcorn and mussel chowder
Total time: 35 min
Yield: 4
Ingredients: 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

Hearty and full of flavour

Gluten-freegf

“This tasty corn chowder is really comforting and the fresh mussels give a beautiful depth of flavour ”

Serves 4

Cooks In35 minutes

DifficultySuper easy

Seafood Burns Night Specials Dinner Party Gorgeous Winter Soups Stew Mussels

Nutrition per serving

Calories 267 13%
Fat 9.9g 14%
Saturates 3.1g 16%
Sugars 5.2g 6%
Protein 10.5g 21%
Carbs 31.4g 12%

Of an adult's reference intake

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Ingredients

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

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Method

This tasty corn chowder is really comforting and the fresh mussels give a beautiful depth of flavour.
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.