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

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare 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 well liked of current trending meals in the world. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. They are nice and they look wonderful. Seafood chowder with coconut, corn and mussels is something which I have 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 begin 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:
  1. Get 1 thumb-sized nub ginger, minced
  2. Take 4 cloves garlic, minced
  3. Take 1 large shallot, minced
  4. Take 1 serrano chili, chopped
  5. Make ready 2 tbsp fish sauce
  6. Make ready 1 can (400 ml) coconut milk
  7. Prepare 3 cups vegetable or fish stock
  8. Get 6 medium yellow potatoes, peeled and cut into 2 cm cubes
  9. Get 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. Get 1 bunch green onions, chopped

This corn and seafood chowder is a hearty, creamy mixture of scallops, shrimp, potatoes, and corn. 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. This easy vegan corn chowder is cozy and delicious!

Steps 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.

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. Recipe by Brooke the Cook in. This makes a big pot of thick seafood chowder, you almost need a fork to eat it! Cast of Ingredients for Instant Pot Seafood Corn Chowder.

So that’s going to wrap it up with this exceptional 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 at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!