Shellfish and Corn Chowder

Serves 4

  • 2 tbsp Sunflower Oil
  • 50g Bacon, finely diced
  • 1 Small Onion, finely chopped
  • 1 Stick of Celery, finely chopped
  • 2 Kernels from 2 Ears of Sweetcorn (or 300g Can of Sweetcorn, drained)
  • 1 Medium Potato, peeled and diced
  • 1 Litre of Fish Stock
  • 1 x 200g Jar Ocean Crown Cooked & Pickled Cockles, drained
  • 1 x 200g Jar Ocean Crown Cooked & Pickled Mussels, drained
  • Salt and Freshly Ground Black Pepper
  • 2 tbsp Single Cream
  • Chopped Fresh Parsley, to serve


Heat the oil in a medium saucepan and lightly cook the bacon, onion and celery for 5 minutes without browning, stirring from time to time.

Add the potato, corn and stock and cook for 10-15 minutes until the potato is soft.

Remove half the soup from the pan and blitz in a food processor until smooth.  Return the blitzed soup to the pan.

Add the cockles and mussels and heat through gently for 1-3 minutes. Season to taste.

Stir in the cream and serve immediately garnished with lots of chopped fresh parsley.

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