Hey everyone, it’s John, welcome to our recipe site. Today, I will show you a way to prepare a special dish, seafood chowder with coconut, corn and mussels. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Seafood chowder with coconut, corn and mussels is one of the most well liked of current trending meals in the world. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. They are fine and they look wonderful. Seafood chowder with coconut, corn and mussels is something that I’ve loved my whole 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 begin with this recipe, we have to first prepare a few components. You can have seafood chowder with coconut, corn and mussels using 12 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Seafood chowder with coconut, corn and mussels:
- Make ready thumb-sized nub ginger, minced
- Get garlic, minced
- Prepare large shallot, minced
- Get serrano chili, chopped
- Make ready fish sauce
- Take coconut milk
- Get vegetable or fish stock
- Prepare medium yellow potatoes, peeled and cut into 2 cm cubes
- Prepare sweet whole kernel corn
- Take palm sugar
- Take half-shell mussels (about 36)
- Get 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’s going to wrap it up for this exceptional food seafood chowder with coconut, corn and mussels recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
