Hello everybody, it is me, Dave, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, seafood chowder with coconut, corn and mussels. It is one of my favorites. This time, 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 recent trending meals in the world. It’s appreciated by millions every day. It is easy, it is fast, it tastes yummy. Seafood chowder with coconut, corn and mussels is something that I have loved my entire life. They’re fine and they look wonderful.
To begin 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 that.
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
- Make ready 1 large shallot, minced
- Make ready 1 serrano chili, chopped
- Get 2 tbsp fish sauce
- Get 1 can (400 ml) coconut milk
- Make ready 3 cups vegetable or fish stock
- Make ready 6 medium yellow potatoes, peeled and cut into 2 cm cubes
- Get 1 can (340 ml) sweet whole kernel corn
- Prepare 1 tsp palm sugar
- Make ready 1 box half-shell mussels (about 36)
- Prepare 1 bunch green onions, chopped
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. Serve the chowder with freshly baked biscuits or crusty bread, along with a simple salad.
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.
You can enjoy this as a lunch dish or a soup course for dinner. Serve the chowder with freshly baked biscuits or crusty bread, along with a simple salad. 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? Tried many different combinations (including replacing calamari with lobster meat).
So that is going to wrap this up for this special food seafood chowder with coconut, corn and mussels recipe. Thank you very much for your time. I am confident you will 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 family, friends and colleague. Thanks again for reading. Go on get cooking!
