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CORN & MUSSEL CHOWDERRecipe by Simon Walden @thetradiebbq The winter months are here, and if you’re anything like me, you’ll be after something warming and full of comfort. This super easy, sweet, and smoky chowder will definitely hit the spot and warm the bones. METHOD Add a splash of olive oil to a large pot and heat over medium heat. Add the bacon, shallot, celery, and chilli flakes, frying for 5 minutes until softened. Add the potato and corn to the pot followed by the stock and bring to a boil, cooking until the potato is soft. Around 8-10 minutes. Using a stick blender, gently blend the soup, pulsing to your preferred consistency. I like it a bit rustic with some texture. Clean the mussels and remove the beards, then add to the soup along with the milk or cream. Cover with a lid and cook until the mussels open. Discard any that don’t open, season with salt and pepper. Divide the soup into bowls and garnish with chopped parsley and a drizzle of chilli oil. Best served with crusty garlic bread. Enjoy! Your Shopping List: • Olive Oil • 3 Strips Streaky Bacon • 1 Shallot, Finely Sliced • 2 Sticks Celery, Finely Chopped • 1/2 tsp Dried Chilli Flakes • 1/2 Cup Corn Kernels (Frozen) • 2 Potatoes, Cubed • 1 L Fish or Vegetable Stock • 16-18 Fresh Green Lipped Mussels • 1/4 Cup Milk or Cream • Fresh Parsley, Garnish • Chilli Oil