California Avocado Seafood Chowder

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Nutritional Highlights (per serving)

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23 g
Total Fat
7 g
Dietary Fiber
32 g
35 g
Total Carbs
 California Avocado Seafood Chowder

Distinctive seafood chowder featuring Fresh California Avocados.



Serves: 4
12    mussels
Tbsp.  dry white wine or water
  small onion, chopped
tsp.  unsalted butter
tsp.  ground cumin
  cloves garlic, chopped
10  oz.  purple or red-skinned potatoes, peeled, cut in 1/4-inch dice
cup  water
cup  milk
1/4  cup  heavy cream (or additional milk for a lighter soup)
1 1/3  cups  corn kernels, fresh or frozen
  large tomato, peleed, seeded and diced
  ripe, Fresh California Avocado, peeled, seeded and cut in
lb.  scallops, cleaned, sliced in 1/4-inch medallions
Tbsp.  chopped, fresh cilantro
  cilantro sprigs for garnish

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


  1. Thoroughly scrub, then rinse mussels until clean. Discard any that remain open after handling. Steam mussels in wine until just open, about 4 minutes. Remove mussels with a slotted spoon, reserving liquid. Discard any mussels that do not open after steaming. Reserve in shell.
  2. Strain mussel liquid through an extra-fine sieve to remove grit; reserve.
  3. Sauté onion in butter until soft, about 5 minutes.
  4. Stir in cumin and garlic. Cook, stirring, until aromatic, about 2 minutes.
  5. Stir in reserved mussel liquid and potatoes.
  6. Add water. Bring to a boil; reduce to a simmer. Cook, covered, until potatoes are almost tender, about 5 minutes.
  7. Stir in milk, cream, corn, and tomato; bring to a simmer. (Do not boil or liquid could separate.) Cook, covered, about 5 minutes.
  8. Stir in avocado and scallops; cover. Remove from heat; let stand, covered, 4 minutes.
  9. Salt and pepper, to taste.
  10. Stir in chopped cilantro. if desired.
  11. Divide chowder among warmed, shallow soup bowls. Stick 3 reserved mussels in their shell into the hot liquid of each serving. Garnish each with a cilantro sprig.

Yields: 5 cups

Serving Suggestions:
Serve with warm crusty bread and a fresh salad.

Beverage Pairings:
Try with a glass of Fume.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Calories 470
Total Fat 23 g
Trans Fat 0 g
Saturated Fat 10 g
Unsaturated Fat 9 g
Polyunsaturated Fat 2 mg
Dietary Fiber 7 g
Protein 32 g
Total Carbs 35 g
Cholesterol 90 mg
Sodium 430 mg
Potassium 1213 mg
Total Sugar 7 g

Vitamin A 701 IU; Vitamin C 34 mg; Calcium 149 mg; Iron 4 mg; Vitamin D 32 IU; Folate 98 mcg; Omega 3 Fatty Acid 0.7 g

% Daily Value*: Vitamin A 15%; Vitamin C 60%; Calcium 15%; Iron 20%


*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


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