Smoked Haddock And Mussel Chowder Recipe

Cooking Directions

• STEP 1.In a large pot, melt butter over medium heat. Add onions and cook until softened.
• STEP 2.Add potatoes, chicken stock, and bay leaves to the pot. Bring to a boil and simmer until the potatoes are tender.
• STEP 3.Meanwhile, in a separate pot, steam the mussels until they open. Remove the mussels from their shells and set aside.
• STEP 4.Add the smoked haddock to the pot with the potatoes and simmer until cooked through.
• STEP 5.Remove the haddock from the pot and flake it into bite-sized pieces.
• STEP 6.Add the cream and flaked haddock to the pot. Stir well and simmer for a few minutes.
• STEP 7.Finally, add the mussels to the chowder and season with salt and pepper to taste. Serve hot.

Cooking Tips

• Make sure to discard any mussels that do not open during steaming.
• You can use fresh or frozen smoked haddock for this recipe.
• For a thicker chowder, you can mash some of the cooked potatoes before adding the cream.

Storage and Serving

• Leftover chowder can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the chowder gently on the stovetop, adding a splash of water or cream if needed.
• Serve the chowder with crusty bread or oyster crackers for a complete meal.