Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, seafood chowder with coconut, corn and mussels. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
With the addition of coconut milk this earthy seafood soup is a immediate favorite at my house! Cooked to perfection with seasoning and fresh corn this is a must try in your neck of the woods!! I love seafood and always have a bag, or two, of mussel meat in the freezer.
Seafood chowder with coconut, corn and mussels is one of the most popular of recent trending meals in the world. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. Seafood chowder with coconut, corn and mussels is something which I have loved my entire life. They are fine and they look wonderful.
To get started with this particular recipe, we must 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 it.
The ingredients needed to make Seafood chowder with coconut, corn and mussels:
- Get 1 thumb-sized nub ginger, minced
- Prepare 4 cloves garlic, minced
- Make ready 1 large shallot, minced
- Get 1 serrano chili, chopped
- Prepare 2 tbsp fish sauce
- Make ready 1 can (400 ml) coconut milk
- Get 3 cups vegetable or fish stock
- Get 6 medium yellow potatoes, peeled and cut into 2 cm cubes
- Take 1 can (340 ml) sweet whole kernel corn
- Prepare 1 tsp palm sugar
- Prepare 1 box half-shell mussels (about 36)
- Take 1 bunch green onions, chopped
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. Chowder is a type of soup usually flavoured with pork fat, milk and thickened with flour.
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.
There are different types of chowder and most of them uses I love this dish specially the seafood chowder, we usually make them once in a while, it combines two of the elements I love in a dish, something creamy. Thai Chile Corn Chowder with Coconut Fried Shrimp. Spicy, fresh, sweet and easy, a delicious way to use up that August corn, from halfbakedharvest.com. Thai Chili Corn Chowder with Coconut Fried Shrimp. Basil Coconut Curry Pasta with Clams, Mussels and Corn.
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