Mussel Kumara Chowder
Cozy Up with Kumara: Introducing Mussel Kumara Chowder
As the days get shorter and the evenings cooler, there’s nothing quite like a hearty bowl of chowder to warm you from the inside out. Today, we’re sharing a Kiwi-inspired twist on this classic comfort food: Mussel Kumara Chowder! This isn’t your average chowder; it’s a beautiful blend of sweet kumara, savory bacon, and fresh mussels, all simmered in a creamy, flavorful broth.
Kumara (sweet potato) is a staple in New Zealand cuisine, and its natural sweetness pairs perfectly with the briny mussels and smoky bacon. This chowder is surprisingly easy to make and is packed with nutrients, making it a satisfying and wholesome meal for the whole family.
What makes this chowder special?
- Kiwi Flavors: We’re embracing the deliciousness of kumara, a true New Zealand treasure.
- Freshness: The combination of fennel, leek, and celery adds a wonderful depth of flavor.
- Creamy Texture: The cream creates a luxurious, velvety texture that will have you coming back for more.
- Quick & Easy: Ready in under an hour, this chowder is perfect for busy weeknights.
Serving Suggestions:
- Serve with crusty bread for dipping into the creamy broth.
- Garnish with a sprinkle of fresh parsley or a swirl of cream.
- Pair with a crisp white wine or a refreshing beer.
Frequently Asked Questions:
Q: Can I use frozen mussels?
A: Yes, you can! Just make sure they are properly thawed and cooked before adding them to the chowder.
Q: What if I don’t have fennel?
A: You can substitute with another bulb vegetable like celery root or parsnip, though the flavor will be slightly different.
Q: Can I make this chowder vegetarian?
A: Absolutely! Omit the bacon and use vegetable broth instead of water. You might want to add a touch of smoked paprika to enhance the smoky flavor.
Q: Can I make this ahead of time?
A: Chowder is often even better the next day! Store it in an airtight container in the refrigerator for up to 3 days. You may need to add a splash of milk or cream when reheating to restore the creamy texture.
We hope you enjoy this delicious and comforting Mussel Kumara Chowder! It’s a taste of New Zealand that’s sure to warm your heart and soul.
Mussel Kumara Chowder
Ingredients
- 500g g Kumara Peeled and cubed
- 100g g Bacon Diced
- 1 medium Onion Chopped
- 1 stalk Celery Chopped
- 1 leek Leek Sliced
- 1 bulb Fennel Chopped
- 1 cup Cream
- 1/2 cup Parsley Chopped
- 500g g Mussels Cooked and chopped into quarters
- 2 cups Water Reserved from cooking kumara
Instructions
- Peel the kumara and chop into small cubes. Cook in boiling water until tender. Drain and reserve 2 cups of the liquid.
- In a pan over medium heat, saute the bacon, onion, celery, leek and fennel in a drizzle of avocado oil until tender.
- Chop cooked mussels into quarters and add to the onion mixture. Add the kumara and reserved liquid, then season with salt and pepper.
- Stir through the cream and chopped parsley and serve.
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