Hello everybody, hope you are 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. This time, I’m gonna make it a bit unique. 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 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 well liked of recent trending meals on earth. It’s appreciated by millions every day. It is easy, it’s quick, it tastes yummy. Seafood chowder with coconut, corn and mussels is something that I have loved my whole life. They’re nice and they look fantastic.
To begin with this particular recipe, we must 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:
- Prepare 1 thumb-sized nub ginger, minced
- Prepare 4 cloves garlic, minced
- Get 1 large shallot, minced
- Get 1 serrano chili, chopped
- Make ready 2 tbsp fish sauce
- Get 1 can (400 ml) coconut milk
- Get 3 cups vegetable or fish stock
- Get 6 medium yellow potatoes, peeled and cut into 2 cm cubes
- Prepare 1 can (340 ml) sweet whole kernel corn
- Make ready 1 tsp palm sugar
- Take 1 box half-shell mussels (about 36)
- Get 1 bunch green onions, chopped
Fresh vegetables, hearty seafood, and crumbled bacon make this quick-cooking soup a robust one-dish meal. Stir in corn and mussels; bring to a boil. Combine half-and-half, milk, and flour in a small bowl; stir with a. This easy vegan corn chowder is cozy and delicious!
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.
Blended corn, potatoes, and coconut milk make it rich and creamy, while smoked paprika adds bold flavor. 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. Thai Chili Corn Chowder with Coconut Fried Shrimp. Basil Coconut Curry Pasta with Clams, Mussels and Corn.
So that’s going to wrap this 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 more interesting food at 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!
