Hello everybody, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, seafood chowder with coconut, corn and mussels. It is one of my favorites. For mine, I’m gonna make it a 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.
Seafood chowder with coconut, corn and mussels is one of the most well liked of current trending meals on earth. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions daily. They are nice and they look fantastic. Seafood chowder with coconut, corn and mussels is something which I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few components. 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:
- Prepare 1 thumb-sized nub ginger, minced
- Take 4 cloves garlic, minced
- Take 1 large shallot, minced
- Get 1 serrano chili, chopped
- Prepare 2 tbsp fish sauce
- Make ready 1 can (400 ml) coconut milk
- Prepare 3 cups vegetable or fish stock
- Make ready 6 medium yellow potatoes, peeled and cut into 2 cm cubes
- Get 1 can (340 ml) sweet whole kernel corn
- Get 1 tsp palm sugar
- Take 1 box half-shell mussels (about 36)
- Take 1 bunch 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. Recipe by Brooke the Cook in.
Instructions 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.
This makes a big pot of thick seafood chowder, you almost need a fork to eat it! Cast of Ingredients for Instant Pot Seafood Corn Chowder. Oh my gosh, oh my gosh, oh my gosh, you are saying. If you use mussels and oysters, toss them in with the shells and all, as the shells add a nice flavor and also look pretty. Fresh vegetables, hearty seafood, and crumbled bacon make this quick-cooking soup a robust one-dish meal.
So that’s going to wrap this up for this special food seafood chowder with coconut, corn and mussels recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
