The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Mussel & Sweetcorn Chowder with Red Pepper Salsa
A creamy seafood chowder, starring our ready-cooked Scottish mussels and pops of sweetcorn. Stir in soft potatoes, leeks, chives and garlic. Then, whip up a vinegary, red pepper salsa for punch.
Ready in 20
High protein
1/3 daily fibre
5 plants
Low sat fat
Serving size
Ingredients
- 500g ready-cooked Scottish mussels (use half) (Molluscs)
- 140g sweetcorn (use half) (sweetcorn, water, salt)
- 1 handful of fresh chives (use half)
- 2 large potatoes
- 1 shallot (use half)
- 1 leek (use half)
- 1 tbsp apple cider vinegar (use half)
- 1 tbsp garlic, basil and parsley paste (use half) (garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
- 200ml almond cream (use half) (Nuts) (Water, almond, sunflower oil, stabilisers (arabic gum, xanthan gum), sea salt)
- 1 pepper (use half)
Nutritional Information
Calories: 777
Protein: 35g
Carbs: 106g
Fat: 21g
Ingredients
- 2 large potatoes
- 140g sweetcorn (sweetcorn, water, salt)
- 200ml almond cream (Nuts) (Water, almond, sunflower oil, stabilisers (arabic gum, xanthan gum), sea salt)
- 1 leek
- 1 tbsp apple cider vinegar
- 1 handful of fresh chives
- 500g ready-cooked Scottish mussels (Molluscs)
- 1 pepper
- 1 shallot
- 1 tbsp garlic, basil and parsley paste (garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
Nutritional Information
Calories: 617
Protein: 31g
Carbs: 67g
Fat: 23g
Mussel & Sweetcorn Chowder with Red Pepper Salsa
A creamy seafood chowder, starring our ready-cooked Scottish mussels and pops of sweetcorn. Stir in soft potatoes, leeks, chives and garlic. Then, whip up a vinegary, red pepper salsa for punch.
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Cooking Instructions
- Bring a saucepan filled with salted hot water to a boil. Cut the potatoes into 1-2cm cubes, then add to the saucepan. Simmer for 10-12 mins, until just soft, then drain.
- Meanwhile, finely slice the shallot. Cut the leek into 1/2cm half-moons. Heat a large lidded frying pan with 1 tbsp oil on medium-high heat. Add the shallot and leek, then cook for 3-5 mins until softened.
- Drain the sweetcorn. Discard any mussels with broken shells. Stir the garlic herb paste into the leeks, then add the cream, sweetcorn and mussels (with their juices). Stir well and cover with a lid. Bring to a boil, then simmer for 4-6 mins, until the mussels are piping hot and the sauce has thickened slightly.
- Make the salsa; finely chop the chives. Finely dice the pepper. Add the pepper to a small bowl, along with the vinegar, half the chives, a pinch of sea salt and 1 tsp olive oil.
- Gently stir the cooked potatoes and remaining chives into the mussels, then season with sea salt to taste. Serve in bowls (discarding any mussels that remain closed) and top with the pepper salsa.
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