Mussel Chowder

I was inspired by the delicious chicken chowder pit stop we made in Idaho a few weeks ago. This is a hybrid version of a few different recipes. This would be utterly amazing in a freshly baked bread bowl.... just throwing that out there. 

Ingredients:

• 1 onion finely chopped
• 1 leek finely chopped
• 1 carrot finely chopped
• 2 sticks celery finely chopped
• 3 garlic cloves
• 6 slices bacon
• 1 TBS butter
• 2 TBS olive oil
• 3 TBS beef broth powder
• 1 butternut squash, pealed and cubed
• 1 can sweat corn
• 16 oz boiling water
• 2 cans mussel meat
• 16 oz milk
• 8 oz extra sharp cheddar, grated 
• sea salt and black pepper
• ground bay leaves 
• ground thyme
• ground sage
• garlic powder

What to do:

• heat the butter and olive oil in a heavy based pot or big ass skillet
• add the onion, leek, garlic, carrot and celery and cook until soft (about 5 minutes)
• push veggies off to one side of the skillet; add the bacon strips and cook for 5 more minutes
• add the canned corn and squash
• in the mean time bring water to a boil and dissolve beef powder
• once bacon is browned remove from skilled, slice into small pieces and return to skillet; add spices to veggie bacon mixture
• add the broth, bring to a boil for a few minutes and then allow to simmer for about 15 minutes on a low heat and until squash is tender
• gently mash the squash with a potato masher
• add the mussels and the milk and bring to the boil and then reduce heat and simmer for 5 minutes
• adjust the seasonings and add cheddar cheese 

for your listening pleasure

....and more