Mussel Chowder Recipe

Name: Mussel Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound bacon, julienned; 2 cups chopped yellow onions; 1 cup chopped celery; 1 cup diced carrot; 1 1/2 teaspoons salt; 1/2 teaspoon cayenne pepper; 6 bay leaves; 3/4 cup all-purpose flour; 8 cups chicken stock; 1 1/2 pounds new potatoes, quartered; 1 cup fresh sweet corn; 1 teaspoon crab boil seasoning; 1 cup half-and-half; 1/2 cup finely chopped fresh parsley; 4 pounds small cultivated mussels; 1/4 teaspoon hot sauce; 1 teaspoon Worcestershire sauce; Crusty bread, as an accompaniment

Servings: persons

3/4 pound bacon, julienned
2 cups chopped yellow onions
1 cup chopped celery
1 cup diced carrot
1 1/2 teaspoons salt
1/2 teaspoon cayenne pepper
6 bay leaves
3/4 cup all-purpose flour
8 cups chicken stock
1 1/2 pounds new potatoes, quartered
1 cup fresh sweet corn
1 teaspoon crab boil seasoning
1 cup half-and-half
1/2 cup finely chopped fresh parsley
4 pounds small cultivated mussels
1/4 teaspoon hot sauce
1 teaspoon Worcestershire sauce
Crusty bread, as an accompaniment

1
In a large nonstick stockpot, over medium heat, render the bacon for 10 minutes.
2
Stir in the onions, celery, and carrots.
3
Season the vegetables with salt, cayenne, and bay leaves.
4
Saute for 10 minutes, or until the vegetables are soft and tender.
5
Stir in the flour and cook for 10 minutes, stirring occasionally.
6
Stir in the chicken stock and bring up to a boil.
7
Add the potatoes and corn.
8
Stir in the crab boil.
9
Simmer for 15 minutes, or until the potatoes are fork tender.
10
Stir in the half-and-half and parsley.
11
Add the mussels and simmer the soup for 5 minutes.
12
Stir in the hot sauce and Worcestershire sauce.
13
Simmer the soup for 2 minutes.
14
Serve hot with crusty bread.

1622

kcal

Calories

Fat

Carbs

191

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3/4 pound bacon, julienned, 2 cups chopped yellow onions, 1 cup chopped celery, 1 cup diced carrot, and more.

Yes, Mussel Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mussel Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions