Hello everybody, it is Drew, welcome to our recipe site. Today, we’re going to make a distinctive dish, seafood chowder with coconut, corn and mussels. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Seafood chowder with coconut, corn and mussels is one of the most favored of current trending meals in the world. It is enjoyed by millions daily. It is easy, it is quick, it tastes delicious. Seafood chowder with coconut, corn and mussels is something that I have loved my whole life. They are nice and they look wonderful.
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.
To get started with this recipe, we have to prepare a few ingredients. You can have 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:
- Prepare thumb-sized nub ginger, minced
- Take garlic, minced
- Get large shallot, minced
- Get serrano chili, chopped
- Make ready fish sauce
- Prepare coconut milk
- Take vegetable or fish stock
- Take medium yellow potatoes, peeled and cut into 2 cm cubes
- Take sweet whole kernel corn
- Get palm sugar
- Prepare half-shell mussels (about 36)
- Prepare green onions, chopped
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. Serve the chowder with freshly baked biscuits or crusty bread, along with a simple salad.
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.
Fresh vegetables, hearty seafood, and crumbled bacon make this quick-cooking soup a robust one-dish meal. Stir in corn and mussels; bring to a boil. Combine half-and-half, milk, and flour in a small bowl; stir with a. Recipe by Brooke the Cook in. This makes a big pot of thick seafood chowder, you almost need a fork to eat it!
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