Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, seafood chowder with coconut, corn and mussels. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
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. Here I took the classic chowder recipe and "Islandized" it!!
Seafood chowder with coconut, corn and mussels is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. Seafood chowder with coconut, corn and mussels is something that I have loved my entire life. They are nice and they look fantastic.
To get started with this recipe, we have to first prepare a few components. You can cook 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:
- Take 1 thumb-sized nub ginger, minced
- Prepare 4 cloves garlic, minced
- Take 1 large shallot, minced
- Make ready 1 serrano chili, chopped
- Take 2 tbsp fish sauce
- Take 1 can (400 ml) coconut milk
- Get 3 cups vegetable or fish stock
- Make ready 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
- Get 1 box half-shell mussels (about 36)
- Take 1 bunch green onions, chopped
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. Despite being entirely dairy free and incredibly low in fat, this creamy seafood chowder really delivers! Remember how after making my Cream of Mushroom and Wild Rice Soup I said that I wanted to try my hand at making a lovely Seafood Chowder using the creamed cauliflower technique?
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.
Despite being entirely dairy free and incredibly low in fat, this creamy seafood chowder really delivers! Remember how after making my Cream of Mushroom and Wild Rice Soup I said that I wanted to try my hand at making a lovely Seafood Chowder using the creamed cauliflower technique? This corn and seafood chowder is a hearty, creamy mixture of scallops, shrimp, potatoes, and corn. Use clam broth, fish stock or shrimp stock. You can enjoy this as a lunch dish or a soup course for dinner.
So that is going to wrap it up for this exceptional food seafood chowder with coconut, corn and mussels recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
