Friday September 17, 2021
4 minutes to read
Recipe by Vegetables.co.nz, a not-for-profit organization
Ingredients
- 1 Tbsp olive oil
- 1 onion, diced
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 3 cloves garlic, crushed
- 2 potatoes, peeled and diced
- 2½ cups water
- 24 fresh mussels in shell
- 2 Tbsp cornflour
- 1 cup fresh or frozen New Zealand sweet corn kernels
- 1 cup frozen peas
- 1 x 400g can evaporated milk
Instructions
- Heat oil in a large saucepan and gently cook onion, carrot and celery.
- Add garlic and cook briefly.
- Add potatoes and water and bring to the boil.
- Reduce heat and simmer gently.
- Add mussels and cook until they are all open.
- Remove mussels and take the mussel meat from the shells, discarding any that don’t open.
- Chop mussel meat roughly and set aside.
- Add peas and corn to the saucepan.
- Add evaporated milk.
- Return to a gentle simmer.
- Mix cornflour with a little cold water to form a thin paste.
- Slowly add cornflour paste to chowder mixing constantly until the desired thickness is reached.
- Return chopped mussel meat to the saucepan.
- Serve immediately.
Nutrition Information Panel
| Per Serving [4 Serves] | |
|---|---|
| Energy | 454Cal |
| Protein | 30.1g |
| Total fat | 15.8g |
| – saturated fat | 6.3g |
| Carbohydrates | 43.2g |
| – sugars | 22.6g |
| Fibre | 8.2g |
| Sodium | 824mg |
Sometimes after a heavy meal we may feel tired and bloated which is why it is important to make exercise a part of our daily routine to ensure that we are not at risk of a sedentary lifestyle.
In our article Hoffmann’s Hacks, Kim shares her tips on how to incorporate a daily exercise routine into our busy lives.
