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
ranch dressing chicken fingers

While salad bars are often the first place K-12 operators look to incorporate more fresh produce, few go as far as making their own salad dressings. But last fall, in a continuing effort to transition from prepackaged meals to an all-scratch menu, Mark Augustine, executive chef of culinary and nutrition services for Minneapolis Public Schools, switched to concocting four varieties in-house—ranch, Caesar, Italian and Asian vinaigrette. The move, designed to eliminate artificial ingredients and lower fat and sodium, presented the biggest challenge when it came to ranch dressing, the school-...

Ideas and Innovation
business card

We get the new folks abridged business cards saying, “Hi, my name is so-and-so and I work in nutrition department.” We thought it would give them more ownership of the program and elevate their status and position in the organization. It also gives our team more self-confidence and self-worth as an employee, which can be a challenge with foodservice workers.

Ideas and Innovation
tug hospital robot

Automation has opened up in recent years as foodservice operators across the country grapple with labor shortages. Robots deliver food trays to patients in hospitals, and they make sushi on college campuses. For some operators, they’re worthwhile to reduce strain on human employees and increase productivity.

Robots roamed the hallways when the University of California San Francisco Medical Center’s new Mission Bay campus opened last year. Though these robots have nicknames like Wall-E and Tuggie McFresh, they’re not a novelty. They’re a solution to a problem that administrators...

Ideas and Innovation
sandwich sub

At our corporate operation in the Kohl’s headquarters, two kinds of sandwiches are available daily—an artisan version and a more straightforward sub. While planning out a business model for the space, Kohl’s wanted something that was quality driven, but very sensitive to pricing for associates. Diners are comfortable spending about $6 to $7 for lunch.

FSD Resources