Seafood chowder with coconut, corn and mussels
Seafood chowder with coconut, corn and mussels

Hello everybody, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, seafood chowder with coconut, corn and mussels. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Seafood chowder with coconut, corn and mussels is one of the most popular of recent trending foods in the world. It’s appreciated by millions every day. It is easy, it is fast, it tastes delicious. Seafood chowder with coconut, corn and mussels is something that I have loved my whole life. They are nice 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 particular 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 that.

The ingredients needed to make Seafood chowder with coconut, corn and mussels:
  1. Make ready 1 thumb-sized nub ginger, minced
  2. Make ready 4 cloves garlic, minced
  3. Take 1 large shallot, minced
  4. Make ready 1 serrano chili, chopped
  5. Take 2 tbsp fish sauce
  6. Make ready 1 can (400 ml) coconut milk
  7. Make ready 3 cups vegetable or fish stock
  8. Make ready 6 medium yellow potatoes, peeled and cut into 2 cm cubes
  9. Take 1 can (340 ml) sweet whole kernel corn
  10. Get 1 tsp palm sugar
  11. Take 1 box half-shell mussels (about 36)
  12. Prepare 1 bunch green onions, chopped

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. Cast of Ingredients for Instant Pot Seafood Corn Chowder. Oh my gosh, oh my gosh, oh my gosh, you are saying.

Instructions 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.

Cast of Ingredients for Instant Pot Seafood Corn Chowder. Oh my gosh, oh my gosh, oh my gosh, you are saying. If you use mussels and oysters, toss them in with the shells and all, as the shells add a nice flavor and also look pretty. Fresh vegetables, hearty seafood, and crumbled bacon make this quick-cooking soup a robust one-dish meal. A tomato and fennel salad completes the menu.

So that’s going to wrap this up for this exceptional food seafood chowder with coconut, corn and mussels recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!