Hearty Mussel Chowder

Made with seasoned fish stock, white wine, tender corn and cream, this make-ahead soup base is finished to order with plump mussels and fresh herbs. It’s a creamy, thick and hearty chowder served piping hot as is, or garnish with herbed croutons, if desired.

Serves: 10 – 12


  • 4 lb High Liner Foodservice Signature Cooked Mussels
  • 1½ cups dry white wine
  • 3 tbsp minced garlic
  • 3 tbsp chopped shallots
  • 3 baking potatoes, peeled and coarsely grated
  • 8 cups fish stock
  • 4 cups 35% whipping cream
  • 1 bouquet garni made with 4 sprigs thyme,
  • 1 bay leaf and 1 tbsp black peppercorns
  • 1 cup corn kernels
  • ½ cup diced sweet red peppers
  • ½ cup peeled and diced celery
  • 2 tbsp each chopped fresh parsley and chives


  1. Heat large heavy-bottom soup pot over medium-heat; add mussels, wine, garlic and shallots. Cover and bring to boil; reduce heat and simmer for about 5 minutes.
  2. Using tongs or slotted spoon, remove opened mussels from pot. Take 80% of Mussels from shells, discarding shells. Reserve remaining mussels in shells as garnish. Let mussels cool. Lightly toss in enough olive oil to coat; cover and refrigerate until ready to use.
  3. To soup pot, add grated potatoes, fish stock, cream and bouquet garni; bring to boil, reduce heat, cover and simmer until potatoes have thickened soup base, about 20 minutes.
  4. Remove and discard bouquet garni. Stir in corn, sweet peppers and celery; simmer until crisp-tender, about 3 minutes. Season to taste with salt and pepper. Let cool, then refrigerate until service time.
  5. When ready to serve, heat to order desired amount of creamy soup base. Add some of the shell-removed mussels and a sprinkle each of parsley and chives. Bring to simmer to thoroughly warm through. Garnish with reheated shell-on mussels, adding additional herbs, if desired.