Chowder with Sweet Corn and Mussels
⏳ Time
35 minutes
🥕 Ingredients
13
🍽️ Servings
4
Description
Chowder with Sweet Corn and Mussels
Ingredients
- Olive Oil - 1 fl oz
- Bacon - 1.4 oz
- Spanish onions - 1 head
- Celery stalk - 2 pieces
- Mild Chili Spice - 1 piece
- Sweet Corn Sticks - 4 pieces
- Potato - 2 pieces
- Fish Oil - 30 fl oz
- Mussels - 10.6 oz
- 10% cream - 2 fl oz
- Parsley - to taste
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Finely chop the bacon, onion, celery, and chili.
Step 2
Heat some oil in a large pot over medium-low heat. Add the bacon, onion, celery, and chili pepper and sauté for 5 minutes, stirring, until they are soft but not browned.
Step 3
Remove the husks from the corn and cut the kernels off with a sharp knife. Peel and dice the potatoes.
Step 4
Add the corn and potatoes to the pot along with the stock. Bring to a boil, then simmer for 10 minutes or until the potatoes are tender. Lightly blend very coarsely with an immersion blender.
Step 5
Add the mussels and cream, quickly bring to a boil, and cook for a few minutes until the mussels open; discard any that remain closed. If desired, mussels can be removed from their shells.
Step 6
Remove from heat and season to taste. Ladle the chowder into bowls and serve, garnished with chopped parsley.
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