Seafood chowder with coconut, corn and mussels. 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.

Seafood chowder with coconut, corn and mussels 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. You can have Seafood chowder with coconut, corn and mussels using 12 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Seafood chowder with coconut, corn and mussels

  1. You need 1 of thumb-sized nub ginger, minced.
  2. You need 4 cloves of garlic, minced.
  3. It’s 1 of large shallot, minced.
  4. Prepare 1 of serrano chili, chopped.
  5. Prepare 2 tbsp of fish sauce.
  6. It’s 1 can (400 ml) of coconut milk.
  7. You need 3 cups of vegetable or fish stock.
  8. It’s 6 of medium yellow potatoes, peeled and cut into 2 cm cubes.
  9. You need 1 can (340 ml) of sweet whole kernel corn.
  10. You need 1 tsp of palm sugar.
  11. You need 1 box of half-shell mussels (about 36).
  12. It’s 1 bunch of green onions, chopped.

Serve the chowder with freshly baked biscuits or crusty bread, along with a simple salad. Recipe by Brooke the Cook in. This makes a big pot of thick seafood chowder, you almost need a fork to eat it! Our easy corn chowder recipe highlights the taste of sweet corn.

Seafood chowder with coconut, corn and mussels instructions

  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..

You can make it with fresh or frozen corn, making this a go-to recipe all year round. German Chocolate Cake with Coconut-Pecan Frosting. Muji Is Selling Its Own Plant-Based Meat. Curried Mussel and Butternut Squash Soup. This easy vegan corn chowder is cozy and delicious!

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