Mussel and Jerusalem Artichoke Chowder | RICARDO
Keywords
- broth
- root vegetable
- Italian sausage
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Cooking tools:
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Peeler
- Pot
- Stove
- Wooden spoon
- Whisk
- Mixing bowl
- Fork
- Measuring cup
- Ladle
- Serving bowl
Ingredients
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 tbsp (30 ml) vegetable oil
- 1/2 cup (125 ml) white wine
- 2 lb (900 g) mussels, trimmed and washed
- 2 tbsp butter, softened
- 2 tbsp unbleached all-purpose flour
- 2 spicy Italian sausages, casings removed
- 1 tomato, seeded and diced
- 4 cups (1 litre) chicken broth
- 2 cups (320 g) white potatoes, peeled and diced
- 1 cup (175 g) Jerusalem artichokes or parsnips, peeled and diced
- 1 cup (150 g) frozen corn, thawed
- 1/2 cup (125 ml) 35% cream
- 2 tbsp fresh flat-leaf parsley, finely chopped
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