Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, seafood chowder with coconut, corn and mussels. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Seafood chowder with coconut, corn and mussels is one of the most favored of current trending foods on earth. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. They are nice and they look fantastic. Seafood chowder with coconut, corn and mussels is something which I’ve 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 get started with this recipe, we must prepare a few ingredients. You can have seafood chowder with coconut, corn and mussels using 12 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Seafood chowder with coconut, corn and mussels:
- Make ready 1 thumb-sized nub ginger, minced
- Get 4 cloves garlic, minced
- Prepare 1 large shallot, minced
- Prepare 1 serrano chili, chopped
- Take 2 tbsp fish sauce
- Prepare 1 can (400 ml) coconut milk
- Get 3 cups vegetable or fish stock
- Get 6 medium yellow potatoes, peeled and cut into 2 cm cubes
- Make ready 1 can (340 ml) sweet whole kernel corn
- Get 1 tsp palm sugar
- Make ready 1 box half-shell mussels (about 36)
- Take 1 bunch green onions, chopped
For this creamy seafood chowder it means little nuggets of delicious seafood, naturally. For vegetable chowders, there are corn chowder and potato Made this with leftover clams, steamed spiced shrimp and mussels steamed in wine, garlic and butter. I had saved the liquids from the clams and. This corn and seafood chowder is a hearty, creamy mixture of scallops, shrimp, potatoes, and corn.
Instructions to make Seafood chowder with coconut, corn and mussels:
- 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.
- 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.
- 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.
- 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.
This chowder is versatile as you can change up the seafood you use. Feel free to replace the scallops with crab, clams, more shrimp, or use whatever seafood you have on hand. Summer meets fall in this spicy, creamy, vegan Sweet Corn & Coconut Milk Chowder recipe. Top with cilantro, jalapeños, coconut flakes and fresh corn. Sinking your teeth into a perfectly ripened ear of sweet corn straight from the stalk is one of the finest pleasures of summer.
So that’s going to wrap this up with this special food seafood chowder with coconut, corn and mussels recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
