Mussel Chowder Soup

Spread the love

This really comforting soup was first born off the coast of New England, where fresh edible shells are not a luxury at all, but the most common food, like potatoes for the Russians. Any fish can be used, as well as shells – from mussels to rapana. The rich and creamy soup is incredibly delicious and, luckily, pretty easy to prepare.


  • 4 potatoes
  • 2 carrots
  • 1 onion
  • 2 celery stalks
  • 0.3 pounds bacon
  • 1 tbsp olive oil
  • 3 tbsp flour
  • 1 tsp tabasco sauce
  • ½ pound tilapia or cod fillets
  • 7 oz mussels without shells
  • ½ cup milk
  • ½ cup heavy cream
  • 1 tbsp finely chopped parsley
  • 1 tbsp finely chopped green onions
  • Salt, pepper


  1. Peel potatoes, carrots and onions and cut them into small cubes. Cut celery into thin slices.
  2. Cut bacon into small pieces and fry in a pan in olive oil for 4 minutes.
  3. Add onions, carrots, celery and fry with bacon, stirring constantly, over medium heat for 10 minutes.
  4. Add flour, mix well and fry for another 7 minutes.
  5. While stirring, pour 8 cups of hot water into the pan. Bring to a boil, add potatoes and cook for another 5 minutes.
  6. Cut fish fillet into large cubes. Add fish and mussels to soup and cook for another 7-10 minutes, until fish is cooked.
  7. In a skillet, combine milk and cream, bring to a boil and pour to the soup. Add Tabasco sauce, salt, pepper and cook for 1 minute.
  8. Serve hot, sprinkle with chopped greens.