Ingredients
olive oil
2 higher welfare bacon rashers, chopped
1 small white onion, finely chopped
2 celery sticks, finely chopped
1 fresh red chilli, deseeded and finely chopped
4 ears of sweetcorn
2 medium potatoes, peeled and chopped
900ml organic vegetable or fish stock, hot
a handful of fresh, live mussels, from sustainable sources, ask your fishmonger, cleaned and drained
4 tablespoons single cream
a small handful of chopped fresh parsley
Method
This tasty corn chowder is really comforting and the fresh mussels give a beautiful depth of flavour
- 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.
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