There are many types of chowder in the world and even more variations of chowder recipes. Over the centuries if it is from the ocean then some one has probably made chowder out of it. After my last trip to the coast to forage I didn’t get any clams but I did get a nice bucket of fresh mussels. Which make a perfect chowder. The only thing that tends to throw people off about using mussels is that instead of the normal white of clams these are an orange color. Using a slow cooker for this makes the mussels nice and tender and delicious.
- 8 oz chopped mussels
- 4 sliced chicken sausages
- 1/2 cup chopped onion
- 6 to 8 medium potatoes
- 3 c. water
- 3 1/2 tsp. salt
- 1/4 tsp. pepper
- 4 c. half and half cream or milk
- 3 to 4 tbsp. cornstarch or (instant potatoes)
If you are using fresh mussels like I am you will need to steam them open and then cut them up. Also be careful of the occasional pearl. All of the ones that I have found were small but they would still have chipped a tooth. Cut the mussels into bite-sized pieces after removing them from the shell if they are large. In a skillet, saute sausage and onion until golden brown; drain. Put into slow cooker with mussels. Add all remaining ingredients, except milk and cornstarch. Cover and cook on high 3 to 4 hours or until vegetables are tender. During the last hour of cooking, combine 1 cup of milk with the cornstarch. Add cornstarch mixture and the remaining milk and stir well; heat through.
A link to my handy slowcooker
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