This free Mussel & Potato Chowder Recipe is so quick & easy to make… The Mussels add the most incredible flavour to this chowder! A lovely starter to serve when entertaining.

1 olive oil, for frying
1 onion, finely chopped
2 leeks, finely sliced
2 cloves garlic, crushed
5 medium potatoes, peeled & cubed
125ml dry white wine
4 cups chicken stock
125ml cream or full cream milk
1 pinch salt and freshly ground black pepper
1 half lemon, juiced & peel grated
300g frozen mussels, defrosted
1 tsp cornflour, (Maizena), mixed with a little cold water
2 Tbsp parsley, freshly chopped

  • Heat a little oil in a saucepan, sauté the onion and leeks until soft. 
  • Add garlic and fry for about a minute.
  • Add the potatoes, white wine, chicken stock and cream or milk.
  • Season and simmer for about 20-25 minutes, or until potatoes begin to break up and soup thickens slightly.
  • Add lemon juice, grated lemon peel, mussels, cornflour and parsley and simmer for a further 3-4 minutes.
  • Serve with fresh bread.
Serves 4


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