Corn Chowder Soup with Mussels

By 22nd March 2016 October 7th, 2019 No Comments

Well we are now into Autumn so today is about using the last of one of summer’s favourites!


  • 6 corn, roasted in the oven for 20 minutes and then you remove the husk
  • 4 Tbsp butter
  • 1 onion, finely chopped
  • 2 cloves of garlic, finely chopped
  • 1 to 2 medium potatoes, peeled and chopped into small dice
  • 1 bay leaf
  • 1 tsp coriander seeds, roasted and crushed
  • 1 tsp black peppercorn, crushed
  • 1.5 litre vegetable stock
  • 12 mussels (steamed, beaded and chopped)
  • 1/2 cup flat leaf parsley

Hold one cob upright in a large bowl cut kernels off with a sharp knife , repeat with remaining cobs and put aside separately from the cobs.
Heat a large pot and add the butter, onions & garlic.  Saute slowly on a low heat to soften the onions.
Add the flour and cook out for a minute on a low heat. Slowly Add vegetable stock, bay leaf, coriander seed and peppercorns.

Stir well bring to the boil and then turn down to a simmer for 10 mins before adding the potatoes and corn.

Season to taste
Add the parsley and mussels just before serving