Hello everybody, it is Louise, welcome to our recipe site. Today, we’re going 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 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.
Seafood chowder with coconut, corn and mussels is one of the most popular of current trending foods on earth. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions every day. 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 must 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 that.
The ingredients needed to make Seafood chowder with coconut, corn and mussels:
- Make ready 1 thumb-sized nub ginger, minced
- Make ready 4 cloves garlic, minced
- Take 1 large shallot, minced
- Take 1 serrano chili, chopped
- Get 2 tbsp fish sauce
- Get 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
- Get 1 can (340 ml) sweet whole kernel corn
- Make ready 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. 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:
- 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.
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.
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