Hey everyone, it is me, Dave, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, seafood chowder with coconut, corn and mussels. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Seafood chowder with coconut, corn and mussels is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. Seafood chowder with coconut, corn and mussels is something which I’ve loved my entire life. They are nice and they look wonderful.
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.
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:
- Prepare thumb-sized nub ginger, minced
- Make ready garlic, minced
- Get large shallot, minced
- Get serrano chili, chopped
- Get fish sauce
- Get coconut milk
- Make ready vegetable or fish stock
- Get medium yellow potatoes, peeled and cut into 2 cm cubes
- Get sweet whole kernel corn
- Prepare palm sugar
- Take half-shell mussels (about 36)
- Take 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 your time. I’m confident that you can make this at home. There is gonna be more 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. Thanks again for reading. Go on get cooking!
