Charming Chowder

This lip-smacking family favourite will have them begging for more, so best you double it.

Classic sweet corn and mussel chowder

Serves: 4

Preparation: 7-10 minutes

Cooking: 25-30 minutes

Ingredients

  • 30ml olive oil
  • 100g bacon, finely chopped
  • 1 small onion, finely chopped
  • 2 celery sticks, finely chopped
  • 1 fresh red chilli, deseeded and finely chopped
  • 4 ears of sweet corn
  • 2 medium potatoes, peeled and chopped into 1cm cubes
  • 1 litre vegetable or fish stock
  • 1kg live mussels, washed and de-bearded, or 400g local frozen half-shell mussels
  • 100ml thawed cream
  • 30ml fresh parsley, finely chopped salt and cracked pepper to season

Method

  • Heat olive oil in large saucepan over medium-low heat, add bacon, onion, celery and chilli, and sweat for 5 minutes – until soft, not browned
  • Peel husks from sweet corn and slice off kernels with sharp knife
  • Add sweet corn and potatoes to saucepan, along with stock
  • Bring to the boil and simmer gently for 10 minutes, or until potatoes are soft
  • Blitz roughly with hand blender, add mussels and cream
  • Bring to the boil and cook for a few minutes until mussels have opened
  • If using local frozen half-shell mussels, add now and cook for 1-2 minutes
  • Remove from heat and season well with salt and pepper
  • Serve piping hot, garnished with freshly chopped parsley

Chef’s tip:

To avoid teary eyes when slicing the onions, pop them in the freezer (the onions, not your eyes) for about 20 minutes before you begin. Super-cold onions are much slower to release those tear-jerker fumes.

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