Mussel Chowder

Name: Mussel Chowder
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

18 ingredients

14 steps

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

Directions

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.