Mussel and fennel chowder
A moreish light meal. Garnish with chopped fennel fronds and diced cooked bacon if wished.
- 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.
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