Winter is made for hearty roasts and delicious soups, which is why this classic corn and mussel chowder is the perfect recipe to add into the mix.

SERVES 4–6 // COOKING TIME 1 hour  min

INGREDIENTS
1 tbsp olive oil
1 packet streaky bacon bits
1 onion, finely chopped
2 celery stalks, finely chopped
4 mielies, kernels removed
2 potatoes, peeled and chopped
1 L fish stock
1 tbsp butter
1 kg mussels, cleaned
½ cup cream

METHOD
1. Heat the oil in a pot over medium heat. Add the bacon and allow to brown. Add the onion and celery and sauté for 5 minutes.
2. Add the mielie kernels, potatoes and stock. Allow to simmer gently for 15–20 minutes, until the potatoes are soft.
3. In the meantime, melt the butter in a pan over high heat. Add the mussels and pop the lid on. Cook, checking regularly, until all the mussels have opened. Remove the meat from half the mussels, discarding their shells.
4. Transfer the soup liquid to a food processor and blend until chunky.
5. Stir through the picked mussels and the cream. Divide into serving bowls and top with the remaining mussels still in their shells.

Recipe & styling: Elizabeth Mackenzie
Photography: Andreas Eiselen // HMimages.co.za

Fancy yourself a seafood lover? Enjoy our fresh West Coast paella recipe.

The post Classic corn and mussel chowder for winter appeared first on MyKitchen.

The perfect dish to get you in the mood for the colder months ahead! Go ahead and take a healthy serving of this delicious Autumn chowder.

SERVES 4 // COOKING TIME 30 min

INGREDIENTS
50 g butter
2 stalks celery, sliced
1 red pepper, seeded and diced
1 onion, peeled and chopped
2 sweet potatoes, peeled and diced
3 cups vegetable stock
2 cups milk
2 mielies, kernels only
150 g green beans, sliced
Salt and pepper
Garlic toast, to serve

METHOD
1. Melt the butter in a heavy-based pot over medium heat. Add the celery, red pepper and onion. Fry for 5 minutes to soften.
2. Add the sweet potatoes, stock and milk. Simmer for 10 minutes, until the potatoes are tender.
3. Add mielie kernels. Simmer for 5 minutes, until tender.
4. Using a slotted spoon, transfer half of the vegetables from the soup to a blender. Purée, then return to the pot.
5. Add beans and bring back to a simmer. Cook for 5 minutes, until the beans are just done.
6. Season and serve with the garlic toast.

The post Autumn chowder appeared first on MyKitchen.