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

Hello everybody, it is me, Dave, welcome to my recipe site. Today, we’re going to make a special dish, seafood chowder with coconut, corn and mussels. It is one of my favorites. For mine, I’m gonna make it a little bit unique. 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 current trending foods on earth. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look fantastic. Seafood chowder with coconut, corn and mussels is something that I’ve loved my whole life.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook 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:

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

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.

Instructions 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 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. This corn and seafood chowder is a hearty, creamy mixture of scallops, shrimp, potatoes, and corn. Use clam broth, fish stock or shrimp stock.

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