How to Prepare Ultimate Seafood chowder with coconut, corn and mussels

Hey everyone, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, seafood chowder with coconut, corn and mussels. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Seafood chowder with coconut, corn and mussels is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It is simple, it’s quick, it tastes yummy. They are nice and they look fantastic. Seafood chowder with coconut, corn and mussels is something that I’ve loved my whole life.

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!!

To get started with this recipe, we must prepare a few ingredients. You can cook seafood chowder with coconut, corn and mussels using 12 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Seafood chowder with coconut, corn and mussels:

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

Tried many different combinations (including replacing calamari with lobster meat). I used canned clams and poured the juice into the chowder. This easy vegan corn chowder is cozy and delicious! Blended corn, potatoes, and coconut milk make it rich and creamy, while smoked paprika adds bold flavor.

Steps to make Seafood chowder with coconut, corn and mussels:

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.

This easy vegan corn chowder is cozy and delicious! 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. Add the potatoes, sweet peppers, coconut milk, cumin, and the corn stock to the saucepan and bring to a boil over high heat. Reduce the heat to medium and simmer the chowder.

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