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Mussel and Sweet Potato Chowder
Mussel and Sweet Potato Chowder

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We hope you got insight from reading it, now let’s go back to mussel and sweet potato chowder recipe. You can cook mussel and sweet potato chowder using 10 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Mussel and Sweet Potato Chowder:
  1. Provide 2 1/2 lb (1.25 kg) mussels
  2. Use 2 tbsp (25 mL) butter
  3. Use 1 chopped onion
  4. Take 2 clove garlic, minced
  5. Take 3 cup (750 mL) grated peeled sweet_potato (about 1 large)
  6. You need 1 cup (250 mL) grated carrot
  7. Take 1 cup (250 mL) milk
  8. Get 1/2 cup (125 mL) whipping_cream
  9. Prepare 1/2 tsp (2 mL) salt
  10. Provide 1/4 tsp (1 mL) hot_pepper sauce
Instructions to make Mussel and Sweet Potato Chowder:
  1. Scrub mussels; discard any that do not close.
  2. In large shallow Dutch oven, bring 1/4 cup (50 mL) water to boil.
  3. Add mussels; reduce heat, cover and simmer for 15 minutes or until mussels open. Discard any that do not open. Transfer mussels and liquid to bowl.
  4. In same pan, melt butter over medium heat; cook onion and garlic, stirring occasionally, for 5 minutes or until softened.
  5. Add sweet potato, carrot, milk, cream, salt and hot pepper sauce; bring to boil. Reduce heat, cover and simmer for 15 minutes or until vegetables are tender.
  6. Meanwhile, reserving liquid, remove mussels from shells, discarding shells; set mussels aside.
  7. Add 2 cups (500 mL) reserved liquid to soup. In blender, pour soup, in batches, until smooth. Return to pan; add shucked mussels and reheat gently.

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