Hello everybody, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, seafood chowder with coconut, corn and mussels. It is one of my favorites. For mine, I will make it a 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 well liked of recent trending meals on earth. It’s enjoyed by millions every day. It’s easy, 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.
To get started with this particular 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 can achieve that.
The ingredients needed to make Seafood chowder with coconut, corn and mussels:
- Get 1 thumb-sized nub ginger, minced
- Make ready 4 cloves garlic, minced
- Get 1 large shallot, minced
- Get 1 serrano chili, chopped
- Get 2 tbsp fish sauce
- Take 1 can (400 ml) coconut milk
- Prepare 3 cups vegetable or fish stock
- Take 6 medium yellow potatoes, peeled and cut into 2 cm cubes
- Make ready 1 can (340 ml) sweet whole kernel corn
- Make ready 1 tsp palm sugar
- Make ready 1 box half-shell mussels (about 36)
- Get 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. Tried many different combinations (including replacing calamari with lobster meat). I used canned clams and poured the juice into the chowder.
Steps 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.
Tried many different combinations (including replacing calamari with lobster meat). I used canned clams and poured the juice into the chowder. Fresh vegetables, hearty seafood, and crumbled bacon make this quick-cooking soup a robust one-dish meal. A tomato and fennel salad completes the menu. All Reviews for Corn, Clam, and Mussel Chowder.
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