Chowder american mussel soup

Name: chowder american mussel soup
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: American
Ingredients: 1 el sunflower oil; 50 g smoked bacon strips; 1 little onion shredded; 1 fish bouillon tablet; 1 kg Mussels cleaned up; 1 thin leeks in very thin rings; 1 tin can maize 198 g; 100 g beaten cream 23% fat; 3 el Croutons with black pepper

A tasty american recipe. The starter contains the following ingredients: fish, sunflower oil, smoked bacon strips, onion (chopped), fish stock, mussels (cleaned), leeks (in very thin rings), corn (198 g), whipped cream (23% fat) and croutons ( with black pepper).

Ingredients

Directions

Heat the oil in a soup pan and gently fry the bacon. Fry the onion for 3 minutes. Add 750 ml of water and the fish stock tablet and bring everything to the boil. Put the mussels in the pan and cook them gently for about 8 minutes.
Scoop the mussels out of the broth with a slotted spoon. Let them cool slightly and do not remove unopened mussels. Pel from the rest over 3/4 part.
Bring the soup to the boil with the leek, corn and cream. Add all the mussels and let it warm up in a few minutes. Season to taste with pepper and spread the soup over 4 deep plates. Serve the croutons separately.