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Mussel and Sweet Potato Chowder
Mussel and Sweet Potato Chowder

Before you jump to Mussel and Sweet Potato Chowder recipe, you may want to read this short interesting healthy tips about Choosing The Right Foods Can Help You Stay Fit As Well As Healthy.

When it comes to the foods that you eat, you will notice that your overall health can be effected either positively or even negatively. Something that you should never eat no matter what is the varied foods that you will find at all of those fast food places. The foods that you will get from these fast food places are generally foods that are extremely unhealthy, loaded with fat and usually have little to no nutrition. That is why we are going to be going over the healthy foods that you should be eating that will have a positive effect on your health.

Nuts as well as different seeds is a much better option when you are trying to find a quick snack to enjoy. One of several health benefits of these nuts and seeds would be the Omega-3 and Omega-6 that can be obtained in them. Your body will use these fatty acids as a building block for creating hormones which your body requires to stay healthy. If you don’t get the fatty acids you’ll need your body will actually not be able to produce a few of the hormones that it requires.

If you decide that your overall health is important to you, you should take these tips to heart. The pre packaged highly refined foods that you can discover in any store is also not good for you and as an alternative you should be cooking fresh nourishing foods.

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

The ingredients needed to prepare Mussel and Sweet Potato Chowder:
  1. You need 2 1/2 lb (1.25 kg) mussels
  2. Use 2 tbsp (25 mL) butter
  3. You need 1 chopped onion
  4. Get 2 clove garlic, minced
  5. Use 3 cup (750 mL) grated peeled sweet_potato (about 1 large)
  6. Use 1 cup (250 mL) grated carrot
  7. Provide 1 cup (250 mL) milk
  8. Take 1/2 cup (125 mL) whipping_cream
  9. Provide 1/2 tsp (2 mL) salt
  10. Use 1/4 tsp (1 mL) hot_pepper sauce
Steps 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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