Hello everybody, I hope you’re having an incredible day today. 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 unique. This is gonna smell and look delicious.
With the addition of coconut milk this earthy seafood soup is a immediate favorite at my house! Cooked to perfection with seasoning and fresh corn this is a must try in your neck of the woods!! This corn and seafood chowder is a hearty, creamy mixture of scallops, shrimp, potatoes, and corn.
Seafood chowder with coconut, corn and mussels is one of the most popular of current trending foods on earth. It’s simple, it is fast, it tastes delicious. It is appreciated by millions daily. Seafood chowder with coconut, corn and mussels is something that I’ve loved my whole life. They are nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook seafood chowder with coconut, corn and mussels using 12 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Seafood chowder with coconut, corn and mussels:
- Take 1 thumb-sized nub ginger, minced
- Prepare 4 cloves garlic, minced
- Take 1 large shallot, minced
- Get 1 serrano chili, chopped
- Get 2 tbsp fish sauce
- Take 1 can (400 ml) coconut milk
- Make ready 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
Recipe by Brooke the Cook in. This makes a big pot of thick seafood chowder, you almost need a fork to eat it! 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.
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.
Tried many different combinations (including replacing calamari with lobster meat). After reading various other suggestions, I made a few modest changes. I used frozen corn, added the juice from the clams, further thinned the chowder with. Thai Chile Corn Chowder with Coconut Fried Shrimp. Spicy, fresh, sweet and easy, a delicious way to use up that August corn, from halfbakedharvest.com.
So that’s going to wrap it up with this exceptional food seafood chowder with coconut, corn and mussels recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
