PEI Potato Mussel Chowder

17 60 2897
Ingredients Minutes Calories
Prep Cook Servings
15 min 45 min 4
PEI Potato Mussel Chowder
Health Highlights


454 gm Blue mussel
1 cup White wine
1 clove(s) Garlic (minced)
3 sprig Thyme, fresh
114 gm Pancetta, lean (small diced)
3 large Carrots (small diced)
4 medium stalk(s) Celery (small diced)
2 medium White onion (small diced)
4 potato Potato (medium diced)
454 gm Butter, unsalted
454 gm All-purpose white flour
454 gm Haddock (cut into 1-inch pieces)
2 l Whole milk 3.3%
1 l Heavy cream, 38% M.F.
1 1/2 tsp Salt
1 tsp Black pepper
3 tbsp Chives


Wash and scrub mussels free of beards and dirt.

Add mussels to large pot with white wine, garlic and thyme. Steam for 5-7 minutes or until all mussels are open.

Strain mussels from pot saving every drop of the mussel broth.

Shuck mussels from shell and keep chilled, discard any mussels that don’t open.

In a large heavy bottom pot, add pancetta and begin to cook over medium heat to release fat.

Add carrots, celery and onions to pot and sweat for 3-5 mins.

Add potatoes and cook for additional 3 minutes.

Add butter and melt completely.

Add flour and mix to create a roux. Cook roux until it smells like toasted butter about 3-5 mins.

Add the mussel broth and whisk to break up the roux.

Add milk and cream and continue whisk over med heat to cook roux and remove any flour flavour.

Reduce heat to low and cook for 30 mins to cook vegetables all the way through, stirring every few minutes to avoid scorching.

When chowder has thickened add mussels and haddock into chowder. Season to taste and finish with chopped chives and other greens. Enjoy!

Nutrition Facts

Per Portion

Calories 2897
Calories from fat 1941
Calories from saturated fat 1150
Total Fat 216 g
Saturated Fat 128 g
Trans Fat 5.6 g
Polyunsaturated Fat 8.8 g
Monounsaturated Fat 54 g
Cholesterol 687 mg
Sodium 1876 mg
Potassium 2759 mg
Total Carbohydrate 159 g
Dietary Fiber 9.8 g
Sugars 36 g
Protein 74 g

Dietary servings

Per Portion

Grain 5.7
Meat 2.9
Milk 2
Vegetables 3.9

Energy sources