California Avocado-Seafood Chowder

== Description ==
Is your soup menu a snooze? Consider this distinctive seafood chowder where California avocados act as a rich and colorful wake-up call.
== Ingredients ==
* 18 mussels (about ½ pound)
* ¼ cup dry white wine or water
* 1 onion, chopped
* 1 tbsp unsalted butter
* 1 ½ tsp ground cumin
* 2 cloves garlic, chopped
* 1 pound purple or red-skinned potatoes, peeled, cut in ¼-inch dice
* 1½ cups water
* 1¾ cups milk
* ¼ cup heavy cream or additional milk
* 2 cups corn kernels, fresh or frozen
* 2 tomatoes, peeled, seeded, and diced
* 2 California avocados, about 8 ounces each, cut in ¼-inch dice
* 1 pound scallops, cleaned, sliced in ¼-inch medallions
* 3 tbsp chopped, fresh cilantro
* 6 cilantro sprigs for garnish
== Directions ==
# Thoroughly scrub, then rinse mussels, until clean.
# Discard any that remain open after handling.
# Steam mussels, covered, in wine until just open, about 4 minutes.
# Remove mussels with a slotted spoon, reserving liquid; discard any that do not open.
# Reserve in shell (unless serving chowder immediately, store in an airtight container in the refrigerator. Return to room temperature before serving the chowder) 
# Strain mussel liquid through an extra-fine sieve to remove grit; reserve.
# Sauté onion in butter until soft, about 5 minutes.
# Stir in cumin and garlic.
# Cook, stirring, until aromatic, about 2 minutes.
# Stir in reserved mussel liquid and potatoes.
# Add water.
# Bring to a boil; reduce to a simmer.
# Cook, covered, until potatoes are almost tender, about 5 minutes.
# Stir in milk, cream, corn, and tomato; bring to a simmer (do not boil or liquid could separate).
# Cook, covered, about 5 minutes.
# Stir in avocado and scallops; cover.
# Remove from heat; let stand, covered, 4 minutes.
# Stir in chopped cilantro (if you are not serving immediately, pour into an airtight container; store in the refrigerator).
# To serve, gently heat chowder in a covered pot.
# Divide chowder among 6 warmed, shallow soup plates.
# Stick 3 reserved mussels in their shell into the hot liquid of each serving.
# Garnish each with a cilantro sprig.
Category:Chowder Recipes
Category:Cilantro Recipes
Category:Corn Recipes
Category:Garlic Recipes
Category:Hass avocado Recipes
Category:Heavy cream Recipes
Category:Milk and cream Recipes
Category:Mussel Recipes
Category:Onion Recipes
Category:Purple potato Recipes