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

Hey everyone, it’s John, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, seafood chowder with coconut, corn and mussels. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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Seafood chowder with coconut, corn and mussels is one of the most well liked of current trending foods in the world. It is appreciated by millions daily. It’s easy, it is quick, it tastes delicious. They’re fine and they look wonderful. Seafood chowder with coconut, corn and mussels is something which I’ve loved my whole life.

To begin with this particular recipe, we must prepare a few ingredients. 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. Prepare 1 thumb-sized nub ginger, minced
  2. Take 4 cloves garlic, minced
  3. Make ready 1 large shallot, minced
  4. Make ready 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. Take 6 medium yellow potatoes, peeled and cut into 2 cm cubes
  9. Get 1 can (340 ml) sweet whole kernel corn
  10. Take 1 tsp palm sugar
  11. Make ready 1 box half-shell mussels (about 36)
  12. Prepare 1 bunch green onions, chopped

See recipes for Seafood chowder with coconut, corn and mussels too. This is a nice cajun-y spicy chowder. Feel free and use any seafood/fish you like, or even some chicken would be good, but then it's not seafood chowder anymore! Easily adapable to whatever veggies you have leftover, too.

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.

In a large saucepan, saute onion in oil until tender. Stir in the broth, corn, salt and pepper. Remove from the heat and stir in coconut milk. In a food processor, process soup in batches until blended. Peel husks from the sweet corn and slice off the kernels with a sharp knife.

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