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Classic sweetcorn and mussel chowder

Recipe from: 11/04/2018
classic sweet corn and mussel chowder

Ingredients 12
Servings 4
Time 10 mins


  • 30
    olive oil
  • 100
    bacon - finely chopped
  • 1
    onion - finely chopped
  • 2
    celery sticks - finely chopped
  • 1
    fresh red chilli - finely chopped
  • 4
    ears of sweet corn
  • 2
    medium potatoes - peeled and chopped into 1cm cubes
  • 1
    vegetable or fish stock
  • 1
    live mussels - washed and debearded
  • 100
  • 30
    fresh parsley - finely chopped
  • dash
    salt and cracked pepper -to taste



Heat the olive oil in a large saucepan over medium-low heat, add the bacon, onion, celery and chilli, and sweat for 5 mins – until soft, not browned. 

Peel husks from the sweet corn and slice off the kernels with a sharp knife. 

Add the sweet corn and potatoes to the saucepan, along with the stock. 

Bring to the boil and simmer gently for 10 mins, or until the potatoes are soft. 

Blitz very roughly with a hand blender, and add the mussels and cream. 

Bring to the boil and cook for a few mins until the mussels have opened. 

If using local frozen half-shell mussels, add now and cook for 1-2 mins. 

Remove from the heat and season well with salt and pepper. 

Serve piping hot, garnished with freshly chopped parsley. 

Recipe and images courtesy of Blue Ocean Mussels.

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