Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, seafood chowder with coconut, corn and mussels. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Seafood chowder with coconut, corn and mussels is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It is easy, it is fast, it tastes delicious. They’re nice and they look fantastic. Seafood chowder with coconut, corn and mussels is something which I have loved my entire life.
Great recipe for Seafood chowder with coconut, corn and mussels. This doesn't, yet it still manages to be rich and creamy nonetheless. The addition of chili adds a nice kick, and the mussels are a delicious alternative when you want something other than clams.
To get started with this recipe, we must first 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:
- Take 1 thumb-sized nub ginger, minced
- Get 4 cloves garlic, minced
- Get 1 large shallot, minced
- Get 1 serrano chili, chopped
- Prepare 2 tbsp fish sauce
- Get 1 can (400 ml) coconut milk
- Take 3 cups vegetable or fish stock
- Take 6 medium yellow potatoes, peeled and cut into 2 cm cubes
- Prepare 1 can (340 ml) sweet whole kernel corn
- Get 1 tsp palm sugar
- Prepare 1 box half-shell mussels (about 36)
- Prepare 1 bunch green onions, chopped
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. The only thing better than a Sunday is a rainy Sunday. Those close to me know to drop by my house when it's raining.
Instructions 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.
I get into so much trouble in my kitchen on rainy days!. 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.
So that’s going to wrap this up with this special food seafood chowder with coconut, corn and mussels recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
