NZ Greenshell™ Mussel chowder on the half shell


Serves: Makes enough for 30 portions


In a large soup pan, add 200ml of chicken broth, red pepper, green pepper, onion, celery and potatoes; then simmer until potatoes are slightly soft (crunchy).

In the remaining 50ml of chicken stock, mix in the flour and add it to the potato mixture. Add the corn, mace, white pepper and nutmeg. On a low heat, slowly stir in the heavy cream, full cream milk, sherry and mussels. Allow to simmer for 15 minutes.

To Serve

Finish the chowder with chopped chive and serve in the half shell.

About the Chef

Jonny Schwass takes a no-nonsense approach to cooking which has made him a big hit in the world of cuisine, overseas and at home.

During his 20 years of working in the hospitality industry, Jonny has cooked in various different restaurants and hotels in Australia and New Zealand. He has also spent s...
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