Mussels And Shrimp Chowder Recipe

5 from 1 vote

A rich and creamy chowder fit for a seafood-lover!

Course Side Dish

Cuisine American

Keyword chowder, mussels, shrimp

Prep Time 15

Cook Time 25

Total Time 40

Servings people

Calories 608kcal

Cost 18

Bring a large saucepan with 4 cups of water to a boil. Place the cubed sweet potatoes and sliced carrots in the boiling water for 4 to 5 minutes. Using a slotted spoon, remove the sweet potatoes and carrots and set aside, but keep the water in the saucepan.
2 sweet potatoes, 2 carrots
In a second saucepan, cook the pancetta and stir for about 4 to 5 minutes.
½ lb. pancetta
Add the onion, garlic, and celery, and cook for another 2 to 3 minutes.
1 red onion, 3 garlic cloves, 1 celery stalk
Add the cooked carrots, sweet potatoes, and chili paste and stir to combine the ingredients. Season to taste.
2 tbsp. chili paste, Sea salt and freshly ground black pepper
Add the shrimp and cook until no longer pink, roughly 2 to 3 minutes.
1 lb. raw shrimp
Pour in the coconut milk, and stir. Then, add 2 cups of the potato water, and stir again.
2 cups coconut milk
Bring to a soft boil and add the mussels. Cover the saucepan and simmer for 4 to 5 minutes.
3 lb. mussels
Serve topped with fresh parsley.
Fresh parsley