Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, seafood chowder with coconut, corn and mussels. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
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!!
Seafood chowder with coconut, corn and mussels is one of the most favored of current trending meals in the world. It is enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. Seafood chowder with coconut, corn and mussels is something which I have loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we have to 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 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
- Take 1 serrano chili, chopped
- Get 2 tbsp fish sauce
- Prepare 1 can (400 ml) coconut milk
- Make ready 3 cups vegetable or fish stock
- Prepare 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
- Make ready 1 box half-shell mussels (about 36)
- Make ready 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. Despite being entirely dairy free and incredibly low in fat, this creamy seafood chowder really delivers! Remember how after making my Cream of Mushroom and Wild Rice Soup I said that I wanted to try my hand at making a lovely Seafood Chowder using the creamed cauliflower technique?
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.
Despite being entirely dairy free and incredibly low in fat, this creamy seafood chowder really delivers! Remember how after making my Cream of Mushroom and Wild Rice Soup I said that I wanted to try my hand at making a lovely Seafood Chowder using the creamed cauliflower technique? This corn and seafood chowder is a hearty, creamy mixture of scallops, shrimp, potatoes, and corn. Use clam broth, fish stock or shrimp stock. You can enjoy this as a lunch dish or a soup course for dinner.
So that is going to wrap this up with this special food seafood chowder with coconut, corn and mussels recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
