Mussel and Sweet Potato Chowder. The mussels were delicate the potatoes tender and sweet and the broccoli rabe added a tinge of sharpness to the stew. Mussel and Potato Stew. this link is to an external site that may or may not meet accessibility guidelines. This sweet potato chowder is a hug in a bowl! Mussel and Sweet Potato Chowder

You can cook Mussel and Sweet Potato Chowder using 10 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Mussel and Sweet Potato Chowder
  1. Prepare 2 1/2 lb of (1.25 kg) mussels.
  2. Prepare 2 tbsp of (25 mL) butter.
  3. It’s 1 of chopped onion.
  4. You need 2 clove of garlic, minced.
  5. You need 3 cup of (750 mL) grated peeled sweet_potato (about 1 large).
  6. Prepare 1 cup of (250 mL) grated carrot.
  7. It’s 1 cup of (250 mL) milk.
  8. It’s 1/2 cup of (125 mL) whipping_cream.
  9. Prepare 1/2 tsp of (2 mL) salt.
  10. You need 1/4 tsp of (1 mL) hot_pepper sauce.

Add the sweet corn and potatoes to the saucepan, along with the stock. The Mussel Chowder recipe out of our category Mussel and Clam! Add the shallots, half the mussels, the potatoes, and celery. Strain the mussel cooking liquid into the pan of vegetables.

Mussel and Sweet Potato Chowder instructions

  1. Scrub mussels; discard any that do not close..

  2. In large shallow Dutch oven, bring 1/4 cup (50 mL) water to boil..

  3. Add mussels; reduce heat, cover and simmer for 15 minutes or until mussels open. Discard any that do not open. Transfer mussels and liquid to bowl..

  4. In same pan, melt butter over medium heat; cook onion and garlic, stirring occasionally, for 5 minutes or until softened..

  5. Add sweet potato, carrot, milk, cream, salt and hot pepper sauce; bring to boil. Reduce heat, cover and simmer for 15 minutes or until vegetables are tender..

  6. Meanwhile, reserving liquid, remove mussels from shells, discarding shells; set mussels aside..

  7. Add 2 cups (500 mL) reserved liquid to soup. In blender, pour soup, in batches, until smooth. Return to pan; add shucked mussels and reheat gently..

Add two-thirds of the mussels and any liquid then pour into large bowls. This vegan sweet potato chowder delivers everything you want in a warm fall soup. It has a velvety broth laced with seasonal spices, like sage and Vegetarian Sweet Potato Chowder. Partially Blend to Achieve More Texture. We're calling this soup a chowder, given the fact that potatoes are the key.