Hello everybody, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, seafood chowder with coconut, corn and mussels. One of my favorites. This time, I am going to make it a little bit tasty. 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 favored of current trending foods on earth. It is enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. They are nice and they look fantastic. Seafood chowder with coconut, corn and mussels is something which I have loved my whole life.
To get started with this recipe, we must 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:
- Prepare 1 thumb-sized nub ginger, minced
- Prepare 4 cloves garlic, minced
- Prepare 1 large shallot, minced
- Take 1 serrano chili, chopped
- Get 2 tbsp fish sauce
- Make ready 1 can (400 ml) coconut milk
- Take 3 cups vegetable or fish stock
- Take 6 medium yellow potatoes, peeled and cut into 2 cm cubes
- Take 1 can (340 ml) sweet whole kernel corn
- Take 1 tsp palm sugar
- Get 1 box half-shell mussels (about 36)
- Prepare 1 bunch green onions, chopped
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. Serve the chowder with freshly baked biscuits or crusty bread, along with a simple salad.
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.
You can enjoy this as a lunch dish or a soup course for dinner. Serve the chowder with freshly baked biscuits or crusty bread, along with a simple salad. 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? Tried many different combinations (including replacing calamari with lobster meat).
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 will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
