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Before you jump to Mussel and Sweet Potato Chowder recipe, you may want to read this short interesting healthy tips about Treats that give You Energy.

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When looking for a convenient nutritious snack, make sure you remember about yogurt. The fact is, lots of people will substitute a container of yogurt for a healthy lunch-something we really do not recommend. Low fat yogurt would make a fantastic snack, however. It consists of tons of calcium, healthy proteins, and B vitamins. Yogurt is typically eaten to help preserve the digestive system because it is so easily digestible by most people. Try adding some wholesome nuts to unsweetened low fat yogurt for a healthy snack idea. It’s an easy way to lessen sugar while still enjoying a yummy snack.

You can find lots of healthy snack foods you can choose that do not involve a lot of preparation or searching. When you make the determination to be healthy, it’s uncomplicated to find exactly what you need to be successful at it.

We hope you got benefit from reading it, now let’s go back to mussel and sweet potato chowder recipe. You can have mussel and sweet potato chowder using 10 ingredients and 7 steps. Here is how you do that.

The ingredients needed to prepare Mussel and Sweet Potato Chowder:

1. Get 2 1/2 lb (1.25 kg) mussels
2. You need 2 tbsp (25 mL) butter
3. Use 1 chopped onion
4. Provide 2 clove garlic, minced
5. Use 3 cup (750 mL) grated peeled sweet_potato (about 1 large)
6. Take 1 cup (250 mL) grated carrot
7. Prepare 1 cup (250 mL) milk
8. You need 1/2 cup (125 mL) whipping_cream
9. Prepare 1/2 tsp (2 mL) salt
10. You need 1/4 tsp (1 mL) hot_pepper sauce

Steps to make Mussel and Sweet Potato Chowder:

1. Scrub mussels; discard any that do not close.
2. In large shallow Dutch oven, bring 1/4 cup (50 mL) water to boil.
3. Add mussels; reduce heat, cover and simmer for 15 minutes or until mussels open. Discard any that do not open. Transfer mussels and liquid to bowl.
4. In same pan, melt butter over medium heat; cook onion and garlic, stirring occasionally, for 5 minutes or until softened.
5. Add sweet potato, carrot, milk, cream, salt and hot pepper sauce; bring to boil. Reduce heat, cover and simmer for 15 minutes or until vegetables are tender.
6. Meanwhile, reserving liquid, remove mussels from shells, discarding shells; set mussels aside.
7. Add 2 cups (500 mL) reserved liquid to soup. In blender, pour soup, in batches, until smooth. Return to pan; add shucked mussels and reheat gently.

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