California Avocado Seafood Chowder

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 California Avocado Seafood Chowder

Is your soup menu a snooze? Consider this distinctive seafood chowder where Fresh California Avocados act as a rich and colorful wake-up call.


Serves: 6
18    mussels (about 1/2 pound)
1/4  cup  dry white wine or water
  onion, chopped
Tbsp.  unsalted butter
1 1/2  Tbsp.  ground cumin
  cloves garlic, chopped
  purple or red-skinned potatoes, peeled, cut in 1/4-inch dice
1 1/2  cups  water
1 3/4  cups  milk
1/4  cup  heavy cream or additional milk
cups  corn kernels, fresh or frozen
  tomatoes, peeled, seeded, and diced
  Fresh California Avocados, about 8 ounces each, cut in 1/4-inch dice
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, covered, in wine until just open, about 4 minutes. Remove mussels with a slotted spoon, reserving liquid; discard any that do not open. Reserve in shell. (Unless serving chowder immediately, store in an airtight container in the refrigerator. Return to room temperature before serving the chowder.) Strain mussel liquid through an extra-fine sieve to remove grit; reserve.
  2. Sauté onion in butter until soft, about 5 minutes. Stir in cumin and garlic. Cook, stirring, until aromatic, about 2 minutes. Stir in reserved mussel liquid and potatoes. Add water. Bring to a boil; reduce to a simmer. Cook, covered, until potatoes are almost tender, about 5 minutes. Stir in milk, cream, corn, and tomato; bring to a simmer. (Do not boil or liquid could separate.) Cook, covered, about 5 minutes. Stir in avocado and scallops; cover. Remove from heat; let stand, covered, 4 minutes. Stir in chopped cilantro. (If you are not serving immediately, pour into an airtight container; store in the refrigerator.)
  3. To serve, gently heat chowder in a covered pot. Divide chowder among 6 warmed, shallow soup plates. Stick 3 reserved mussels in their shell into the hot liquid of each serving. Garnish each with a cilantro sprig.

Serving Size=  1 1/4 Cup

*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.


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