cateory: cuisine
Mussel Chowder
Reviews: 198
Ingredients:
- 3/4 Pound Bacon; cut julienne
- 2 Cup Chopped yellow onions
- 1 Cup Chopped celery
- 1 Cup Diced carrot
- 1−1/2 Teaspoon Salt
- 1/2 Teaspoon Cayenne pepper
- 6 Bay leaves
- 3/4 Cup All−purpose flour
- 8 Cup Chicken stock
- 1−1/2 Pound New potatoes; quartered
- 1 Cup Fresh sweet corn
- 1 Teaspoon Crab Boil
- 1 Cup Half−and−half
- 1/2 Cup Finely−chopped fresh parsley
- 4 Pound Small cultivated mussels
- 1/4 Teaspoon Hot sauce
- 1 Teaspoon Worcestershire sauce
How to make
Mussel Chowder
Mussel Chowder
- In a large nonstick stock pot, over medium heat, render the bacon for 10 minutes.
- Stir in the onions, celery, and carrots. Season the vegetables with salt, cayenne, and bay leaves.
- Saute for 10 minutes, or until the vegetables are soft and tender.
- Stir in the flour and cook for 10 minutes, stirring occasionally.
- Stir in the chicken stock and bring up to a boil. Add the potatoes and corn. Stir in the Crab Boil.
- Simmer for 15 minutes, or until the potatoes are fork tender.
- Stir in the cream and parsley.
- Add the mussels and simmer the soup for 5 minutes.
- Stir in the hot sauce and Worcestershire sauce.
- Simmer the soup for 2 minutes.
- This recipe yields 10 servings.
Comments for
Mussel Chowder
Mussel Chowder
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