Classic sweetcorn and mussel chowder

4 servings Prep: 10 mins, Cooking: 30 mins By Food24
Tap for method
Tap for method

Ingredients (12)

30 ml fresh chillies — 573
100 g bacon — finelt chopped
1 onion — finely chopped
2 celery stalks — finely chopped
1 fresh red chilli — finely chopped
4 sweet corn ears
2 medium potatoes — peeled and chopped into 1cm cubes
1 l stock — vegetable or fish
1 kg mussels — washed and debearded
100 ml cream
30 ml fresh parsley — finely chopped
salt and cracked pepper -to taste
Tap for ingredients
Tap for ingredients

Method:

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.


To receive quick and convenient weekday recipes, join our 
Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter


ALSO TRY: 

Quick potjie mussels in a creamy green curry sauce

35 mins For the curry paste: Place all the ingredients in a blender and blitz until smooth. Heat a potjie over medium coals, add the coconut oil and toss in the curry paste, cook for 1 minute, then add the coconut milk, fish sauce, limejuice and leaves, and xylitol.



Related Recipes

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.