Hey everyone, it is John, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, seafood chowder with coconut, corn and mussels. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Add the coconut milk, stock and potatoes. Use a slotted spoon to scoop out half of the potatoes and corn, then blitz the rest with an immersion blender. 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.
Seafood chowder with coconut, corn and mussels is one of the most well liked of current trending meals on earth. It’s simple, it is quick, it tastes yummy. It is appreciated by millions every day. They’re nice and they look wonderful. Seafood chowder with coconut, corn and mussels is something which I have loved my entire life.
To get started with this particular recipe, we must first prepare a few components. You can cook seafood chowder with coconut, corn and mussels using 12 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Seafood chowder with coconut, corn and mussels:
- Make ready 1 thumb-sized nub ginger, minced
- Prepare 4 cloves garlic, minced
- Prepare 1 large shallot, minced
- Prepare 1 serrano chili, chopped
- Take 2 tbsp fish sauce
- Make ready 1 can (400 ml) coconut milk
- Take 3 cups vegetable or fish stock
- Prepare 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
- Take 1 box half-shell mussels (about 36)
- Make ready 1 bunch green onions, chopped
In a food processor, process soup in batches until blended. Add the Seafood Stock and bring to a boil. Add the heavy cream, if desired, and the parsley. Stir in the heavy cream and corn kernels.
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.
Add the heavy cream, if desired, and the parsley. Stir in the heavy cream and corn kernels. Add corn kernels and juices to the pot, and sauté until the corn is softer and. A simple seafood chowder is one of the most comforting things on a chilly Winter day. I personally love this soup with lots of shellfish like mussels and clams, but you can just use fish if you aren't a fan.
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