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Seafood Chowder

By: GreenMount Foods

Makes: Serves 8 - 10

Time Required: 2 hours


  1. 32 oz of Stock Shop Mussel stock

  2. 1/2 cup butter

  3. 4 T olive oil

  4. 2 onion, peeled and diced

  5. 2 carrot, peeled and diced

  6. 2 celery stalks, diced

  7. 1 small leek, diced

  8. 2 large russet potato, peeled and diced

  9. 1/2 cup flour

  10. 1/2 cup cream

  11. 2 bay leaves

  12. Zest of half a lemon

  13. 2 lbs fish/shellfish of your choice


  1. Place Mussel stock and bay leaves in a pot on a low heat and bring to a simmer.
  2. In a separate larger pot, melt butter, add olive oil and vegetables and cook on low heat until soft but not browned.
  3. Gradually add flour and stir.
  4. Add the mussel stock slowly one cup at a time while stirring until thick consistency is reached.
  5. Turn down heat to a simmer while gently stirring making sure the fish pieces stay whole. Chowder is done when seafood is cooked through. About 5-10 minutes.
  6. Season with salt and pepper to taste.
  7. Season with salt and pepper to taste.

Serve in soup bowls with crusty sourdough bread

Serving = 8 – 10 oz each

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