Seafood chowder with coconut, corn and mussels
Seafood chowder with coconut, corn and mussels

Hey everyone, it’s Louise, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, seafood chowder with coconut, corn and mussels. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Seafood chowder with coconut, corn and mussels is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It is simple, it’s quick, it tastes delicious. They are nice and they look fantastic. Seafood chowder with coconut, corn and mussels is something that I have loved my entire life.

This chunky chowder is the perfect one-bowl dinner for those chilly winter evenings at home. With the sunny seafood and yellow corn peeking through a light coconut broth, you'll quickly forget you haven't seen the sun in weeks. If you're not a fan of red mullet, leave it out - this chowder will still pack a.

To begin with this recipe, we have to first prepare a few components. You can have seafood chowder with coconut, corn and mussels using 12 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Seafood chowder with coconut, corn and mussels:
  1. Prepare 1 thumb-sized nub ginger, minced
  2. Make ready 4 cloves garlic, minced
  3. Take 1 large shallot, minced
  4. Get 1 serrano chili, chopped
  5. Get 2 tbsp fish sauce
  6. Prepare 1 can (400 ml) coconut milk
  7. Get 3 cups vegetable or fish stock
  8. Take 6 medium yellow potatoes, peeled and cut into 2 cm cubes
  9. Take 1 can (340 ml) sweet whole kernel corn
  10. Take 1 tsp palm sugar
  11. Take 1 box half-shell mussels (about 36)
  12. Get 1 bunch green onions, chopped

Serve the chowder with freshly baked biscuits or crusty bread, along with a simple salad. This easy vegan corn chowder is cozy and delicious! Blended corn, potatoes, and coconut milk make it rich and creamy, while smoked paprika adds bold flavor. This vegan corn chowder recipe uses veggies and spices to get a delicious creamy texture and smoky flavor without any meat or dairy.

Steps to make Seafood chowder with coconut, corn and mussels:
  1. Add a splash of veg oil to a medium pot on medium heat. Add the ginger, garlic, shallot and chili and fry for 1 minute.
  2. Add the fish sauce to the pot and cook another minute. Add the coconut milk, stock and potatoes. Simmer 5 minutes, then add the can of corn. Simmer another 5 minutes until the potatoes are tender.
  3. Use a slotted spoon to scoop out half of the potatoes and corn, then blitz the rest with an immersion blender. Return the potatoes and corn to the pot. Stir in the palm sugar.
  4. Remove the mussels from their shells and clean them well. Add them to the chowder and let simmer for 5 minutes. Add salt and fresh cracked white pepper as needed. Serve with a sprinkle of green onions.

Recipe by Brooke the Cook in. This makes a big pot of thick seafood chowder, you almost need a fork to eat it! Fresh vegetables, hearty seafood, and crumbled bacon make this quick-cooking soup a robust one-dish meal. Stir in corn and mussels; bring to a boil. Combine half-and-half, milk, and flour in a small bowl; stir with a.

So that is going to wrap it up with this exceptional food seafood chowder with coconut, corn and mussels recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!