FBD

Mussel Chowder

AmericanSeafoodIntermediate60 minBy Northstar

Ingredients

Servings
4
  • 0.8 lb bacon, cut julienne
  • 2 cup chopped yellow onions
  • 1 cup chopped celery
  • 1 cup diced carrot
  • 1 0.5 tsp salt
  • 0.5 tsp cayenne pepper
  • 6 bay leaves
  • 0.8 cup all-purpose flour
  • 8 cup chicken stock
  • 1 0.5 lb new potatoes, quartered
  • 1 cup fresh sweet corn kernels
  • 1 cup half-and-half
  • 0.5 cup finely chopped fresh parsley
  • 4 lb small cultivated mussels
  • 0.3 tsp hot sauce
  • 1 tsp Worcestershire sauce

Instructions

  1. 1

    In a large stock pot over medium heat, render the bacon for 10 minutes.

  2. 2

    Stir in the onions, celery, and carrots. Season with salt, cayenne, and bay leaves. Saute for 10 minutes until the vegetables are soft.

  3. 3

    Stir in the flour and cook for 10 minutes, stirring occasionally.

  4. 4

    Stir in the chicken stock and bring to a boil. Add the potatoes and corn. Stir in the Crab Boil seasoning. Simmer for 15 minutes until the potatoes are fork tender.

  5. 5

    Stir in the half-and-half and parsley. Add the mussels and simmer for 5 minutes.

  6. 6

    Stir in the hot sauce and Worcestershire sauce. Simmer for 2 more minutes.

  7. 7

    Discard any mussels that did not open. Season to taste and serve hot.

Tags

soupamerican