Simple Way to Prepare Ultimate Seafood chowder with coconut, corn and mussels

Hey everyone, it’s Louise, welcome to our 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. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Seafood chowder with coconut, corn and mussels is one of the most popular of current trending meals on earth. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. Seafood chowder with coconut, corn and mussels is something that I have loved my entire life. They’re fine and they look fantastic.

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. Here I took the classic chowder recipe and "Islandized" it!!

To get started with this 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. Get thumb-sized nub ginger, minced
2. Prepare garlic, minced
3. Make ready large shallot, minced
4. Make ready serrano chili, chopped
5. Make ready fish sauce
6. Take coconut milk
7. Prepare vegetable or fish stock
8. Make ready medium yellow potatoes, peeled and cut into 2 cm cubes
9. Get sweet whole kernel corn
10. Get palm sugar
11. Take half-shell mussels (about 36)
12. Get green onions, chopped

This easy vegan corn chowder is cozy and delicious! 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. Add the potatoes, sweet peppers, coconut milk, cumin, and the corn stock to the saucepan and bring to a boil over high heat.

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.

This vegan corn chowder recipe uses veggies and spices to get a delicious creamy texture and smoky flavor without any meat or dairy. 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. This corn and seafood chowder is a hearty, creamy mixture of scallops, shrimp, potatoes, and corn. Use clam broth, fish stock or shrimp stock.

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’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!