I hadn’t cooked a chowder before, as I thought it sounded quite difficult, but it was actually really easy. We all enjoyed this recipe, and I’m sure we’ll be making it again. We even made some fresh bread to go with this meal, but you could use some of the rolls from the challenge shopping list.

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Tuesday
Breakfast
Toast and Lemon curd or Porridge

Lunch
Egg sandwich

Dinner
Sweet corn Chowder

Snack
Flapjack

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Sweetcorn and Mussel Chowder

Olive oil
2 rashers bacon, chopped
1 small onion, finely chopped
2 sticks celery, finely chopped
1 tin sweetcorn
1 large or a few baby potatoes, scrubbed and diced
800ml vegetable stock, hot
1/3 pack of mussels
2 tablespoons Crème Fraîche.
1 small handful chopped fresh parsley

Method

Heat a splash of oil in a large saucepan over a medium-low heat. Add the bacon, onion, celery and sweat down for 5 minutes, stirring, until soft but not browned.

Add the potato to the saucepan, along with the stock. Bring to the boil, then add the sweetcorn and simmer gently for 10 minutes, or until the potato is soft. Blitz very roughly with a hand blender.

Add the mussels and Crème Fraîche, bring quickly to the boil and cook for a few minutes. Remove from the heat and season. Divide the chowder between bowls and serve sprinkled with the chopped parsley.