Mussel and Jerusalem Artichoke Chowder | RICARDO

Ingredients

• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 2 tbsp (30 ml) vegetable oil
• 1/2 cup (125 ml) white wine
• 2 lb (900 g) mussels, trimmed and washed
• 2 tbsp butter, softened
• 2 tbsp unbleached all-purpose flour
• 2 spicy Italian sausages, casings removed
• 1 tomato, seeded and diced
• 4 cups (1 litre) chicken broth
• 2 cups (320 g) white potatoes, peeled and diced
• 1 cup (175 g) Jerusalem artichokes or parsnips, peeled and diced
• 1 cup (150 g) frozen corn, thawed
• 1/2 cup (125 ml) 35% cream
• 2 tbsp fresh flat-leaf parsley, finely chopped