Hello everybody, it’s Brad, welcome to our recipe page. Today, I will show you a way to prepare a special dish, seafood chowder with coconut, corn and mussels. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Seafood chowder with coconut, corn and mussels is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. Seafood chowder with coconut, corn and mussels is something that I’ve loved my whole life. They are 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.
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 can achieve it.
The ingredients needed to make Seafood chowder with coconut, corn and mussels:
- Make ready 1 thumb-sized nub ginger, minced
- Get 4 cloves garlic, minced
- Take 1 large shallot, minced
- Get 1 serrano chili, chopped
- Prepare 2 tbsp fish sauce
- Take 1 can (400 ml) coconut milk
- Make ready 3 cups vegetable or fish stock
- Take 6 medium yellow potatoes, peeled and cut into 2 cm cubes
- Take 1 can (340 ml) sweet whole kernel corn
- Get 1 tsp palm sugar
- Prepare 1 box half-shell mussels (about 36)
- Take 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.
So that is going to wrap this up for this exceptional food seafood chowder with coconut, corn and mussels recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
