Edam, Haddock, Mussel and Bacon Chowder

This savoury &  creamy chowder is best served with salad, crusty bread and dark ale on a crisp winter day.


  • ½ cup wine (or water)
  • 1 lb fresh mussels, scrubbed
  • 1 Tbsp olive oil
  • 6 slices bacon, chopped
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 2 ½ cups vegetable stock
  • 1 lb potatoes, peeled and cubed
  • 1 lb boneless, skinless haddock fillets, cut into small pieces
  • 1/3 cup whipping cream or half & half cream
  • ½ cup frozen peas
  • ½ cup Bothwell Edam, cubed
  • 3 Tbsp freshly chopped chives


  1. Place the mussels in a large pan, pour the wine (or water) on top, cover and cook for 4 minutes or until the mussels open up.
  2. Drain and reserve the liquid. When cool, remove the mussels from their shells.
  3. Heat the olive oil and cook the bacon for 3 minutes. Add the onion and cook until softened.
  4. Add garlic and cook for 1 minute.
  5. Pour in the stock and reserved mussel liquid, bring to a boil, add the potatoes and cook for 8 minutes.
  6. Stir in the haddock and cook for 3 minutes.
  7. Pour in the cream, peas, and mussels, and heat through.
  8. Stir in the Edam and chives and season to taste.

TIP: Mussels can be replaced with salmon, cod or pickerel; add a splash of wine to the stock if using a substitution. You can also replace the peas with corn, or use both.