Fish mains‎ > ‎

Mussel and chorizo chowder

Serves 4 
Preparation and cooking: 25-30mn

15g butter
1 medium red onion, finely chopped
2x60g pack diced chorizo
600g Jersey Royal potatoes, halved or quartered if large,
500ml chicken stock
400ml full cream milk
326g can sweetcorn, drained
2x500g Scottish mussels in garlic butter 
Some fresh chives, chopped.

Heat the butter in a large pan and add the onion. Cook over a low heat for 3-5mn until soft but not browned. Add the chorizo and cook for a couple of minutes then add the potatoes and stir to coat in the juices for a minute or 2.
Pour in the stock , bring to the boil, cover and simmer for 12-25mn until the potatoes are cooked through.
Stir in the milk and sweetcorn. Bring to the boil.
Add the mussels, cover and simmer for 5mn, shaking the pan until the mussels open. Discard any which stay closed. 
Sprinkle with the chives, season and serve immediately with crusty bread.