Details
Serves: Makes enough for 30 portions
Method
In a large soup pan, add 200ml of chicken broth, red pepper, green pepper, onion, celery and potatoes; then simmer until potatoes are slightly soft (crunchy).
In the remaining 50ml of chicken stock, mix in the flour and add it to the potato mixture. Add the corn, mace, white pepper and nutmeg. On a low heat, slowly stir in the heavy cream, full cream milk, sherry and mussels. Allow to simmer for 15 minutes.
To Serve
Finish the chowder with chopped chive and serve in the half shell.
About the Chef
Jonny Schwass takes a no-nonsense approach to cooking which has made him a big hit in the world of cuisine, overseas and at home.
During his 20 years of working in the hospitality industry, Jonny has cooked in various different restaurants and hotels in Australia and New Zealand. He has also spent s...
[+] More
Jonny Schwass takes a no-nonsense approach to cooking which has made him a big hit in the world of cuisine, overseas and at home.
During his 20 years of working in the hospitality industry, Jonny has cooked in various different restaurants and hotels in Australia and New Zealand. He has also spent summers as a private chef in America. The uniqueness of Jonny's cooking comes from his firm belief in well chosen ingredients and simply prepared food highlighted by an artist and visually stunning plating style.
Jonny Schwass opened the doors of Restaurant Schwass in October 2007. Restaurant Schwass has become a major success in this short span of time.
Jonny's philosophies about cooking and life have helped Jonny become a success. As a Chef Jonny believes that it is his responsibility to use the finest produce, his cooking is about the beauty of well chosen ingredients and simply prepared food. Jonny has one passion and that is food, he pours everything he has into his cooking.
For Jonny food is the only thing that enlightens all senses. He believes food elevates our mood. It makes us better people. Food is more than energy, food is life.
[-] Less
