Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, seafood chowder with coconut, corn and mussels. It is one of my favorites food recipes. For mine, I’m gonna 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 favored of recent trending foods in the world. It is enjoyed by millions every day. It is simple, it is quick, it tastes delicious. They’re nice and they look fantastic. Seafood chowder with coconut, corn and mussels is something that I’ve loved my entire life.
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.
To get started with this particular recipe, we have to first 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:
- Get 1 thumb-sized nub ginger, minced
- Take 4 cloves garlic, minced
- Make ready 1 large shallot, minced
- Get 1 serrano chili, chopped
- Take 2 tbsp fish sauce
- Prepare 1 can (400 ml) coconut milk
- Make ready 3 cups vegetable or fish stock
- Prepare 6 medium yellow potatoes, peeled and cut into 2 cm cubes
- Get 1 can (340 ml) sweet whole kernel corn
- Get 1 tsp palm sugar
- Make ready 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!
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.
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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