Chowder with sweet corn and mussels
4 servings
35 minutes
Corn chowder with sweet corn and mussels is a classic of American cuisine inspired by traditional New England chowders. Tender and rich, it combines the sweetness of fresh corn with the briny notes of sea mussels, creating a harmonious balance of flavors. Bacon adds a smoky touch, while cream gives it a velvety texture. This dish is perfect for cozy family lunches, warming and satisfying with its rich taste. Corn chowder can be served as a standalone dish or alongside crispy bread. It is especially good on cool evenings when you crave something warm and nourishing.
1
Finely chop the bacon, onion, celery, and chili.
- Bacon: 40 g
- White onion: 1 head
- Celery stalk: 2 pieces
- Chili pepper: 1 piece
2
Heat a little oil in a large pot over medium-low heat. Add bacon, onion, celery, and chili pepper and sauté for 5 minutes, stirring until they are soft but not browned.
- Olive oil: 30 ml
- Bacon: 40 g
- White onion: 1 head
- Celery stalk: 2 pieces
- Chili pepper: 1 piece
3
Remove the husk from the corn and cut the kernels off with a sharp knife. Peel the potatoes and cut them into cubes.
- Fresh corn: 4 pieces
- Potato: 2 pieces
4
Add corn and potatoes to the pot with the broth. Bring to a boil, then simmer for 10 minutes or until the potatoes are soft. Slightly blend very coarsely with an immersion blender.
- Fresh corn: 4 pieces
- Potato: 2 pieces
- Fish stock: 900 ml
5
Add 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.
- Mussels: 300 g
- Heavy cream 35% fat: 60 ml
6
Remove from heat and season to taste. Pour the soup into bowls and serve, sprinkled with chopped parsley.
- Parsley: to taste
- Salt: to taste
- Ground black pepper: to taste
