Creamy Mussel and Corn Chowder
A hearty soup full of flavours. Unlike most traditional chowders this recipe doesn’t include bacon.
Ingredients
- 1 kg fresh Mussels
- 50 gr Corn kernels
- 4 Potatoes
- 1 yellow Onion
- 1 red Onion
- 1 Bay leaf
- 2 Garlic cloves
- 1 Ginger cube
- 1 Leek
- 1 Fennel bulb
- 100 ml of Extra Virgin Olive Oil
- 500 ml white Wine
- 150 ml Creme Fraiche
- Chives
- Coriander
- Salt
- Pepper
Clean the mussels thouroughly. Cut the white onion into thin slices and place on a deep pan with 1 tbsp of olive oil. Heat the oil and add the mussels. Cover with a lid and let it steam on a low heat until the mussel shells open. Stir frequently. Turn off the heat and discard the mussels with closed shells. Reserve a few mussels with shell on for decoration and remove the shell from the rest. Set aside. Keep the liquid and onions to use later.
In a saucepan place the chopped red onion, thin slices of fennel, leek and garlic. Add the remaining olive oil and stir fry until the onion is translucid. Add the corn kernels and the potatoes cut into small cubes. Let it cook for a few minutes whilst stiring. Add liquid and onion from cooking the mussels and the white wine. Bring to the boil then lower the heat and cook until the potatoes are soft, about 15 minutes. Remove from the heat and scoop out the potatoes and some corn kernels. Set aside. Blend the remaining content of the sauce pan until it become a creamy mixture.
Place the blended mixture in the saucepan and add the mussels meat. Cook for about 10 minutes. Add the potatoes and corn kernels and cook for another 5 minutes. Add the creme fraiche and stir gently. Turn off the heat and season with freshly grounded pepper and sprinkle with chopped chives and coriander. Serve immediately.
