Sweetcorn & Mussel Chowder

rice bran oil
2 rashers bacon, chopped
1 small white onion, finely chopped
2 sticks celery, finely chopped
½ tsp SIDS CRAZY LEMON
1 fresh red chilli, deseeded & finely chopped
2x 425g cans sweetcorn
2 potatoes, peeled & chopped
900 ml vegetable stock
12 fresh, live mussels
1 small handful chopped fresh parsley

Heat a splash of oil in a large saucepan over a medium-low heat. Add the bacon, onion, celery, SIDS CRAZY LEMON and chilli then sweat down for 5 minutes, stirring, until soft but not browned.
Add the sweetcorn (with liquid) and potato to the saucepan, along with the stock. Bring to the boil, then simmer gently for 10 minutes, until the potato is soft. Blitz very roughly with a hand blender (or cool slightly, then blend in batches in a food processor, returning the chowder to the saucepan).
Add the mussels and cream, bring quickly to the boil and cook for a few minutes until the mussels have opened – discard any that remain closed. Take the mussels out of their shells. Remove from the heat and season. Divide the chowder between bowls and serve sprinkled with the chopped parsley.