Made with sustainably sourced mussels this chowder is full of earthy vegetables and provide some great protein too.
bacon finely diced
onion finely chopped
celery finely chopped
can of sweetcorn or 2 kernels from 2 ears of sweetcorn
potato peeled and diced
Ocean Crown Cooked & Pickled Cockles drained
Ocean Crown Cooked & Pickled Mussels drained
salt & freshly ground black pepper
fresh parsley to serve chopped
Heat the oil in a medium saucepan and lightly cook the bacon, onion and celery for 5 minutes without browning, stirring from time to time.
Add the potato, corn and stock and cook for 10-15 minutes until the potato is soft.
Remove half the soup from the pan and blitz in a food processor until smooth. Return the blitzed soup to the pan.
Add the cockles and mussels and heat through gently for 1-3 minutes. Season to taste.
Stir in the cream and serve immediately garnished with lots of chopped fresh parsley.