How to Make Ultimate Seafood chowder with coconut, corn and mussels

Hey everyone, it’s Brad, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, seafood chowder with coconut, corn and mussels. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Here I took the classic chowder recipe and "Islandized" it!! With the addition of Coconut Milk this earthy Seafood soup is a immediate favorite at my house! 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.

Seafood chowder with coconut, corn and mussels is one of the most favored of current trending meals in the world. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look wonderful. Seafood chowder with coconut, corn and mussels is something that I’ve loved my entire life.

To begin with this recipe, we have to prepare a few ingredients. You can have 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. Prepare 1 large shallot, minced
4. Make ready 1 serrano chili, chopped
5. Take 2 tbsp fish sauce
6. Make ready 1 can (400 ml) coconut milk
7. Make ready 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. Get 1 tsp palm sugar
11. Make ready 1 box half-shell mussels (about 36)
12. Prepare 1 bunch green onions, chopped

Add the potatoes, sweet peppers, coconut milk, cumin, and the corn stock to the saucepan and bring to a boil over high heat. Reduce the heat to medium and simmer the chowder. Fish Chowder With Coconut Milk Modern Vintage Ville. Coconut Milk Mussel Soup La Tartine Gourmande.

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.

Fish Chowder With Coconut Milk Modern Vintage Ville. Coconut Milk Mussel Soup La Tartine Gourmande. Salmon Corn Chowder with Coconut Milk Maria Ushakova. 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.

So that’s going to wrap this up for this special food seafood chowder with coconut, corn and mussels recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!