California Avocado Seafood Chowder

california avocado seafood chowder
Menu Part: 
Soup
Cuisine Type: 
American
Serves: 
12

Is your soup menu a snooze? Consider this distinctive seafood chowder in which California avocados act as a rich and colorful wake-up call.

Ingredients

1 lb. mussels
1⁄2 cup dry white wine
8 oz. chopped onion
2 tbsp. unsalted butter
1 tbsp. ground cumin
4 large cloves garlic, finely chopped
2 lb. purple or red-skinned potatoes, peeled, cut in 1⁄2-in. dice
3 cups water
1 qt. milk
1 cup heavy cream
1 qt. corn kernels, fresh or frozen
1 lb. tomatoes, peeled, seeded, and diced
4 California avocados cut in 1⁄2-in. dice
2 lb. sea scallops, sliced in 1⁄4-in. medallions
6 tbsp. chopped cilantro
Cilantro sprigs, as needed
 

Steps

1. Steam mussels covered in wine until just open, about 4 min.

2. Remove mussels with a slotted spoon; reserve in shells. Strain remaining liquid through an extra-fine sieve; reserve.

3. Sauté onion in butter until soft, about 5 min. Stir in cumin and garlic. Cook, stirring, until aromatic, about 2 min.

4. Stir in reserved mussel liquid and potatoes. Add water. Bring to a boil; reduce to a
simmer. Cook, covered, until potatoes are barely tender, about 5 min.

5. Stir in milk, cream, corn, and tomatoes; bring to a simmer (do not boil). Cook, covered, 5 min.

6. Stir in avocado and scallops; cover. Remove from heat; let stand, covered, 4 min. Pour into airtight storage container and chill.

7. Per order, heat 11⁄2 cups chowder; stir in 1⁄2 tbsp. cilantro. Pour into shallow soup plate. Top with three mussels and garnish with cilantro sprig.
 

More From FoodService Director

Menu Development
eggs

Loyola University Maryland took a new approach to all-day breakfast with an egg-focused concept.

Breakfast options were top of mind for students when asked what they would like to see on the menu at the university’s revamped Boulder Garden Cafe. Instead of creating an all-day breakfast station, however, the Baltimore-based dining team went beyond traditional options and created a concept that services all mealparts with eggs.

“It can be somewhat mundane,” says Executive Chef Don Crowther on why the team strayed away from the trendy all-day breakfast. At the eatery’s Sunny...

Industry News & Opinion

The University of Kansas has added a retail pass that allows students to purchase one to-go combo meal per day at cafes and markets on campus, the University Daily Kansan reports.

The pass is available on two different meal plans and is geared toward on-the-go students who don’t have the time to sit down and eat at a residence hall.

“It has increased the participation rate,” Jamie Reed, a service assistant for the school’s dining services, told the University Daily Kansan.

Over 1,800 students have used the pass since its debut at the beginning of the semester....

Industry News & Opinion

The University of Minnesota dining team has created a vegan student group in an effort to improve the school’s vegan offerings, Minnesota Daily reports.

The group was created by the school’s foodservice vendor, Aramark, and its campus sustainability coordinator, who is vegan, after receiving numerous complaints from students about the lack of vegan options on campus.

The group will this week host its first meeting, during which members will be able to share feedback and provide solutions to help enhance the school’s vegan offerings. Members will also keep a photo journal...

Industry News & Opinion

Panera Bread Co. announced today that it intends to buy the Au Bon Pain brand as a way of opening more bakery-cafes in colleges, healthcare facilities, office buildings, travel centers and malls.

Au Bon Pain, which was Panera’s sole business under an earlier incarnation of the company, consists of 304 bakery-cafes. Several units are located in noncommercial venues.

Panera owns or holds the franchise rights to about 2,050 restaurants, few of which are located outside of strip malls.

Terms of the deal were not disclosed.

Immediately after the deal was...

FSD Resources