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

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, seafood chowder with coconut, corn and mussels. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Seafood chowder with coconut, corn and mussels is one of the most popular of recent trending meals in the world. It is easy, it is quick, it tastes yummy. It’s appreciated by millions every day. Seafood chowder with coconut, corn and mussels is something which I have loved my whole life. They are fine and they look wonderful.

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.

To get started with this particular 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 that.

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

This vegan corn chowder recipe uses veggies and spices to get a delicious creamy texture and smoky flavor without any meat or dairy. 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.

Instructions 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.

I long for that moment all. 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.

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