Summer Corn and Smoked Mussel Chowder
Course:
Lunch, Dinner
Cuisine:
Seafood
Yield:
6 servings
Time:
1 Hour
INGREDIENTS:
- 3 tablespoons salted butter
- 1 medium onion, diced
- 1 medium or 2 small firm zucchini- cut into matchsticks
- 1 small jalapeño pepper, seeded and minced
- 1/4 cup all-purpose flour
- 1/2 cup dry white wine, such as Pinot Grigio
- 4 cups reduced-sodium chicken broth
- 1 can (28 ounces) chopped tomatoes
- 8 ounces smoked mussels in oil, drained
- Kernels from 4 medium ears of sweet corn
- 2 cups coarsely chopped baby spinach
- 1 teaspoon chopped fresh thyme leaves
- Salt and pepper to taste
- Fresh thyme sprigs, for garnish
Total Time: 1 hour
Hands-On Time: 30 minutes
Yield: 6 servings
DIRECTIONS:
- In a 5- to 7-quart heavy-bottomed pot over medium heat, melt butter.
- Add onion and cook, stirring often, until pale gold in color, about 8 minutes. Add zucchini and jalapeño and cook, stirring, for 4 more minutes.
- With wine and broth handy, stir the flour into the vegetables for about a minute, then add the wine and whisk until smooth.
- Whisk in the broth, then stir in the tomatoes with their juices and simmer for about 10 minutes. Stir in mussels and corn and cook 5 minutes.
- Then add spinach, thyme, and salt and pepper; simmer for 5 more minutes. Serve hot, garnished with fresh thyme.