Corn Chowder and Smoked Mussels Recipe
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This Corn Chowder and Smoked Mussels is just waiting for somebody to make up a new season between summer and fall so we can all hashtag it to hell and back. Check out our take on the viral #sumtumn vegan peanut salad sandwich. It’s tropical and spooky at the same time. Like, if you’re not #sumtumning, then, like, what’re you even doing? Look at my straw hat and torn overalls and big stupid oversized eyeglasses #hotgirlsumtumn I mean, everybody’s already posting pumpkin spice fart cakes in the middle of August anyway.
PREP TIME
20 mins
COOK TIME
45 mins
SERVINGS
5-6
Ingredients
Corn Chowder
- ~6 cups corn (about 8 ears)
- 1/2 lb bacon, diced
- 1 onion, diced
- 4 stalks celery, diced
- 2 hatch chiles, seeded & diced
- 1/2 head garlic
- 10 cups chicken broth
- 2 cups diced Russet potato (1/2” dices)
- 1 Tbsp honey
- 1/2 cup half and half
- 1/4 tsp cayenne
- Salt, to taste
- Pepper, to taste
- Smoked Mussels
Smoked Mussels
- 24 mussels
- 2 cups chicken broth
- Smoking gun
- Apple wood chips for smoke gun
- Airtight container (or a gallon-sized resealable bag)
COOKING INSTRUCTIONS:
Corn Chowder and Smoked Mussels
Corn Chowder
- Remove corn from uncooked cob. Set aside corn. Break cobs in half and set aside.
- In large Dutch oven, cook bacon on medium-high heat till fat is rendered and bacon is crispy. Remove bacon while leaving rendered fat in pot.
- Add onion, celery, and chile and sauté till tender. Add garlic and cook for another 1-2 mins.
- Pour in chicken broth and bring to boil. Add corn cobs. Bring back to boil, then reduce to simmer. Simmer for 10 mins, or until corn flavor is significant present. Remove cobs and discard. Add potatoes and simmer for 8-10 mins, or until potatoes are tender. Add corn to broth in pot and bring to boil, then reduce to simmer. Simmer for about 3 mins, or until corn is tender.
- Transfer 1/4 of soup to blender and blend until smooth. Stir back into pot.
- Stir in half and half, cayenne, salt, and pepper. Simmer for another 5 mins. Add bacon back in. Serve immediately topped with smoked mussels.
Smoked Mussels
- Add broth to pan. Bring to simmer. Add mussels then cover, steaming until mussels have opened. Remove mussels as they open. Once all mussels have opened, remove meat from shell and set aside. Discard shells.
- To smoke mussels: Place all mussel meat in airtight container or resealable bag. Place the smoking gun over the container mouth (if the smoking gun doesn’t have a shield that helps seal the container, then place plastic wrap over the container mouth then puncture the plastic with the smoking gun. If you’re using a resealable bag, then make sure there’s only enough opening to fit the smoking gun tube in. Smoke mussels for 2-3 mins. Remove from bag and set aside.
PAIRINGS:
Corn Chowder and Smoked Mussels
Witbier
Chardonnay (Oaked)
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