Seafood chowder with coconut, corn and mussels
Seafood chowder with coconut, corn and mussels

Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, seafood chowder with coconut, corn and mussels. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Seafood chowder with coconut, corn and mussels is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It’s simple, it is quick, it tastes delicious. Seafood chowder with coconut, corn and mussels is something which I have loved my whole life. They’re nice and they look wonderful.

Here I took the classic chowder recipe and "Islandized" it!! With the addition of Coconut Milk this earthy Seafood soup is a immediate favorite at my house! This corn and seafood chowder is a hearty, creamy mixture of scallops, shrimp, potatoes, and corn.

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

Recipe by Brooke the Cook in. This makes a big pot of thick seafood chowder, you almost need a fork to eat it! Summer meets fall in this spicy, creamy, vegan Sweet Corn & Coconut Milk Chowder recipe. Top with cilantro, jalapeños, coconut flakes and fresh corn.

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.

Sinking your teeth into a perfectly ripened ear of sweet corn straight from the stalk is one of the finest pleasures of summer. I long for that moment all. 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.

So that’s going to wrap it up with this exceptional food seafood chowder with coconut, corn and mussels recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!