Mussel and fennel chowder

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

1. 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.
2. Purée until smooth. Add the remaining corn then the mussels. Heat through gently. Stir in the coconut cream.
3. Garnish with chopped fennel fronds and diced cooked bacon, if wished, and serve with crusty bread.

More recipes with frozen seafood

• Salt and pepper squid salad
• Tropical prawns