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California Avocado Seafood Chowder

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Prep time:


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Nutritional Highlights (Per serving) See Full
470 Calories
23 g Fat
7 g Fiber
430 mg Sodium
35 g Carbs
California Avocado Seafood Chowder


Distinctive seafood chowder featuring Fresh California Avocados.



Serves: 4

12 mussels
3 Tbsp. dry white wine or water
1 small onion, chopped
2 tsp. unsalted butter
1 tsp. ground cumin
1 large clove garlic, chopped
10 oz. purple or red-skinned potatoes, peeled, cut in
1 cup water
1 cup milk
1/4 cup heavy cream (or additional milk for a lighter soup)
1 1/3 cups corn kernels, fresh or frozen
1 large tomato, peeled, seeded and diced
1 ripe, Fresh California Avocado, peeled, seeded and cut in
1 lb. scallops, cleaned, sliced in
As needed Salt and white pepper to taste
2 Tbsp. chopped fresh cilantro, optional
4 sprigs cilantro for garnish

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.


  1. Thoroughly scrub, then rinse mussels until clean. Discard any that remain open after handling. Steam mussels in wine until just open, about 4 minutes. Remove mussels with a slotted spoon, reserving liquid. Discard any mussels that do not open after steaming. Reserve in shell.
  2. Strain mussel liquid through an extra-fine sieve to remove grit; reserve.
  3. Sauté onion in butter until soft, about 5 minutes.
  4. Stir in cumin and garlic. Cook, stirring, until aromatic, about 2 minutes.
  5. Stir in reserved mussel liquid and potatoes.
  6. Add water. Bring to a boil; reduce to a simmer. Cook, covered, until potatoes are almost tender, about 5 minutes.
  7. Stir in milk, cream, corn, and tomato; bring to a simmer. (Do not boil or liquid could separate.) Cook, covered, about 5 minutes.
  8. Stir in avocado and scallops; cover. Remove from heat; let stand, covered, 4 minutes.
  9. Salt and pepper, to taste.
  10. Stir in chopped cilantro. if desired.
  11. Divide chowder among warmed, shallow soup bowls. Stick 3 reserved mussels in their shell into the hot liquid of each serving. Garnish each with a cilantro sprig.

Yields: 5 cups

Serving Suggestions:
Serve with warm crusty bread and a fresh salad.

Beverage Pairings:
Try with a glass of Fume.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Nutrition information per serving

Calories 470
Total Fat 23 g (Sat 10 g, Trans 0 g, Poly 2 g, Mono 9 g)
Cholesterol 90 mg
Sodium 430 mg
Potassium 1213 mg
Total Carbohydrates 35 g
Dietary Fiber 7 g
Total Sugar 7 g
Protein 32 g

Vitamin A 701 IU; Vitamin C 34 mg; Calcium 149 mg; Iron 4 mg; Vitamin D 32 IU; Folate 98 mcg; Omega 3 Fatty Acid 0.7 g

% Daily Value*: Vitamin A 15%; Vitamin C 60%; Calcium 15%; Iron 20%

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


(4 Ratings)