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PEI Potato and Mussel Chowder

The Island tradition of living off the land and sea has never been represented better than with this hearty homemade potato and mussel chowder.

 

2 strips bacon, chopped
1 medium onion, chopped
250 mL (1 cup) diced celery
500 mL (2 cups) diced PEI potatoes
500 mL (2 cups) PEI mussel juice
(from steaming the mussels)
500 mL (2 cups) PEI mussel meat
salt and pepper, to taste
500 mL (2 cups) ADL light cream
flour, ADL butter, cornstarch (optional roux)
pinch parsley, chopped

Fry bacon over medium heat. Add onions and celery, and sauté until tender but not brown. Add PEI potatoes and 500 mL (2 cups) mussel
juice. (Optional: add roux.) Simmer for 10 to 15 minutes or until PEI potatoes are tender. Add PEI mussel meat, ADL cream, and seasoning. Heat slowly to serving temperature, but do not boil.
Garnish with parsley.

Makes 4 to 6 servings.

Chef Hans Anderegg for Prince Edward Island Association of Exhibitions

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