Mussel kumara chowder

Name: Mussel kumara chowder
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2 kumara; Olivado Avocado cooking oil; 2 cups mussel meat (store bought in water or fresh); 3 rashers bacon (finely chopped); 1/2 large onion (finely chopped); 1 celery stick (finely sliced); 1 small leek (white part only, finely sliced); 1 small bulb fennel (finely sliced); salt & pepper; 1/2 cup cream; 2 tbsp chopped parsley

Cream soup with lots of colourful bits in a white pot with a spoon.

This chowder recipe has healthy kumara plus another kiwi fave - mussels. Get to a kiwi coastline to collect some!

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Prep Time 15

Cook Time 25

Total Time 40

Course Dinner, Lunch, Soup

Servings people

Ingredients

2 kumara
Olivado Avocado cooking oil
2 cups mussel meat store bought in water or fresh
3 rashers bacon finely chopped
½ large onion finely chopped
1 celery stick finely sliced
1 small leek white part only, finely sliced
1 small bulb fennel finely sliced
salt & pepper
½ cup cream
2 tbsp chopped parsley

Instructions

Peel the kumara and chop into small cubes. Cook in boiling water until tender. Drain and reserve 2 cups of the liquid.
In a pan over medium heat, saute the bacon, onion, celery, leek and fennel in a drizzle of avocado oil until tender.
Chop cooked mussels into quarters and add to the onion mixture. Add the kumara and reserved liquid, then season with salt and pepper. Stir through the cream and chopped parsley and serve.