Easy to make, this chowder can be varied using different smoked seafoods, such as any white smoked fish or oysters.

Ingredients

• 25 grams butter
• 1 large onion, peeled and finely diced
• 2 stalks celery, finely sliced
• 2 tsp minced garlic
• 1 tsp celery seed
• 1 tsp dill seed
• 1 kg starchy potatoes, peeled
• 1 litre fish stock
• 2 cups frozen corn
• 1 cup cream
• 250 grams smoked mussels, diced

Method

1. Heat the butter in a large saucepan and gently cook the onion over a low heat for about 10 minutes until the onion begins to soften and smell sweet. Add the celery, garlic, celery and dill seed and cook a further 2-3 minutes until the whole mixture smells very fragrant.
2. Chop the potatoes roughly and add to the saucepan with the stock and simmer gently for 20 minutes or until the potatoes are cooked.
3. Mash the potatoes roughly in the soup and then add the corn, cream and smoked mussels. Warm through and serve garnished with chopped dill or celery leaves if wished.