A moreish light meal. Garnish with chopped fennel fronds and diced cooked bacon if wished.
Ingredients
| 1 | Small onion, diced |
| 1 Tbsp | Olive oil |
| 1 small | Fennel bulb, 150g, diced (Main) |
| 1 | Red chilli, seeded and diced |
| 2 cups | Whole kernel corn |
| 300 g | Orange kumara, peeled and diced |
| 4 cups | Fish stock, or chicken stock (Main) |
| 16 | Mussels, frozen; thawed and diced (300g) (Main) |
| ¼ cup | Coconut cream |
Directions
- Sauté the onion in the oil on low heat in a medium saucepan for 5 minutes. Add the fennel and chilli. Cook on low heat for 10 minutes, until softened. Add 1½ cups of the corn, the kumara and stock. Simmer for about 15 minutes until the kumara is soft.
- Purée until smooth. Add the remaining corn then the mussels. Heat through gently. Stir in the coconut cream.
- Garnish with chopped fennel fronds and diced cooked bacon, if wished, and serve with crusty bread.