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A thick, chunky seafood soup, made healthier here than in the classic recipe by adding milk rather than cream.
It's the famous soup from New England, but its name comes from the French «chaudière», a caldron in which fishermen made their stews fresh from the sea.
|900 g||mussels||60 units|
|1||onions, finely chopped||200 g|
|4 slices||bacon, chopped||80 g|
|1 1/2 tbsp||olive oil||23 mL|
|3 tbsp||butter, unsalted||40 g|
|3/4 cup||milk, partly skimmed, 2%||190 mL|
|5 tbsp||white flour (all purpose)||40 g|
|1 pinch||salt [optional]||0.1 g|
|ground pepper to taste [optional]|
I most often use mussels rather than clams, because they are more widely available and less expensive than clams.
This recipe may seem like quite a few steps but they are neither complex nor long and some are done in parallel. The only drawback: the number of pots and pans to be cleaned…, but the result is worth the trouble.
Cooking the potatoes:
Cooking the bacon and onion:
Cooking the mussels:
This soup may vary in thickness after cooking, mostly depending on the amount of mussel liquid. If too thick, you may dilute it by adding some warm water. If too liquid, you may make and mix in some additional roux. (For example: in a small saucepan melt 1 tablespoon butter over low heat; add 2 tablespoons flour, mix well and cook 3 min; add 1/4 cup of the chowder, with constant stirring; then transfer this thickened amount back into the chowder)
per 1 serving (260g)
% Daily Value
|Vegetables and Fruits :||1 ½||servings|
|Grain Products :||½||serving|
|Milk and Alternatives :||¼||serving|
|Meat and Alternatives :||1||serving|
|Milk and Alternatives||0|
|Meat and Alternatives||2|