RCI-SP.002.0023.001

California Avocado-Seafood Chowder

Name: California Avocado-Seafood Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 18 unit mussels (about ½ pound); ¼ cup dry white wine or water; 1 unit onion (chopped); 1 tbsp unsalted butter; 1 ½ tsp ground cumin; 2 cloves garlic (chopped); 1 pound purple or red-skinned potatoes (peeled, cut in ¼-inch dice); 1½ cups water; 1¾ cups milk; ¼ cup heavy cream or additional milk; 2 cups corn kernels (fresh or frozen); 2 unit tomatoes (peeled, seeded, and diced); 2 unit California avocados (about 8 ounces each, cut in ¼-inch dice); 1 pound scallops (cleaned, sliced in ¼-inch medallions); 3 tbsp chopped (fresh cilantro); 6 unit cilantro sprigs for garnish

Is your soup menu a snooze? Consider this distinctive seafood chowder where California avocados act

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyadvanced

Ingredients

mussels (about ½ pound)
18 unit
dry white wine or water
¼ cup
onion
chopped
1 unit
unsalted butter
1 tbsp
ground cumin
1 ½ tsp
garlic
chopped
2 cloves
purple or red-skinned potatoes
peeled, cut in ¼-inch dice
1 pound
water
1½ cups
milk
1¾ cups
heavy cream or additional milk
¼ cup
corn kernels
fresh or frozen
2 cups
tomatoes
peeled, seeded, and diced
2 unit
California avocados
about 8 ounces each, cut in ¼-inch dice
2 unit
scallops
cleaned, sliced in ¼-inch medallions
1 pound
chopped
fresh cilantro
3 tbsp
cilantro sprigs for garnish
6 unit

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

California Avocado-Seafood Chowder

Ingredients

Method

What Makes This Variant Distinct