Smoked Mussels & Corn Chowder
Creamy lowcountry-inspired chowder featuring house-smoked mussels, local corn, and a hint of smoked paprika for depth. This american-inspired seafood ready in about 65 minutes pairs mussels, corn kernels, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 lbs mussels
- 1.5 cups corn kernels
- 1 tsp smoked paprika
- 1 cup heavy cream
- 1 medium onion
- 2 stalks celery
- 3 cloves garlic
- 3 tbsp all-purpose flour
- 4 cups chicken stock
- 1 tbsp lemon juice
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Scrub 2 lbs mussels, remove beards, and place in a pot with 1 cup water; cover and steam over medium-high heat for 5-7 minutes until shells open.
- Step 2: While mussels cook, finely chop 1 medium onion and 2 celery stalks, then sauté in a large pot with 1 tbsp butter over medium heat for 5 minutes until softened.
- Step 3: Add 3 cloves minced garlic and 1 tsp smoked paprika, cook for 1 minute until fragrant, then whisk in 3 tbsp all-purpose flour to form a roux.
- Step 4: Gradually pour in 4 cups chicken stock while whisking constantly, then bring to a gentle simmer for 8 minutes.
- Step 5: Stir in 1.5 cups corn kernels and 1 cup heavy cream, simmer for 5 minutes until thickened, then add steamed mussels and 1 tbsp lemon juice.
- Step 6: Cook for 2 more minutes until mussels are heated through, discarding any unopened shells.
Frequently asked questions
How long does Smoked Mussels & Corn Chowder take to make?
Total time is about 65 minutes (30 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Smoked Mussels & Corn Chowder?
Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.
Can I substitute ingredients in Smoked Mussels & Corn Chowder?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Smoked Mussels & Corn Chowder for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Smoked Mussels & Corn Chowder?
American seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
