Add to Cookbook

Curried potato and mussel chowder

  • 15 to 20 minutes
  • 25 to 30 minutes
  • 4
Curried potato and mussel chowder

Potatoes make a delicious soup which can be served hot or cold. To a basic potato soup recipe, add curry powder for warmth, cream for richness and mussels for a smoky flavour.


  • 4 large onions
  • 2-3 large, juicy cloves garlic
  • 75 grams butter
  • 1 teaspoon curry powder
  • 6 cups chicken stock
  • 2.5 kilograms potatoes (old mashers)
  • 1 cup cream and 1 cup milk, or use 2 cups of either
  • 200 grams chopped cooked mussels
  • chives to garnish


  1. Peel and coarsely chop the onion. Crush and peel the garlic. Heat the butter in a large saucepan and toss the onion and garlic until they have softened. Do not allow them to brown.
  2. Add the curry powder and cook for 1-2 minutes. Add stock and bring to the boil.
  3. Peel and roughly chop 2 kilograms of the potatoes and toss into the soup. Simmer only until the potatoes are cooked. Puree the mixture in a food processor or push the potatoes and onion through a sieve.
  4. Peel and dice the remaining potatoes and cook separately.
  5. Return the soup to a clean saucepan and add the milk and cream, chopped mussels and the cooked diced potatoes. Garnish with the chives and serve.

Comments (0)

Please login to submit a comment.