Jamie Oliver's recipe for sweet corn and mussel chowder is published on his website, JamieOliver.com. The recipe calls for ingredients such as bacon, aromatic vegetables, corn, potatoes and fish stock as well as fresh mussels.
Add olive oil to a large saucepan and heat over a medium-low flame. Add 2 slices of bacon to the oil along with 1 small white onion, 2 sticks of celery and 1 fresh red chili pepper with the seeds removed, all finely chopped. Cook the bacon and aromatics for about five minutes until they become soft and the onions slightly translucent. Slice the corn kernels off of 4 ears of corn and add to the saucepan along with 2 medium peeled and chopped potatoes. Add about 1 quart of fish or vegetable stock to the pan, and bring to a boil before simmering gently for about 10 minutes or until the potatoes are fork-tender.
Use an immersion blender to blend the chowder roughly, or allow the liquid to cool slightly before blending in batches in an upright blender. Be careful to avoid splatter while blending hot liquid. Return the chowder to the saucepan and add a handful of cleaned, fresh live mussels in their shells along with 4 tablespoons of cream. Quickly bring the chowder to a boil and cook until the mussels open, discarding any mussels that don't open. Remove the chowder from the heat, and season to taste with salt and pepper. Remove the shells from the chowder if desired, and serve in individual bowls, garnishing each with a sprinkle of chopped parsley.