Hey everyone, 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 will make it a little bit tasty. This is gonna smell and look delicious.

Seafood chowder with coconut, corn and mussels is one of the most favored of recent trending meals on earth. It is simple, it is fast, it tastes yummy. It is appreciated by millions every day. Seafood chowder with coconut, corn and mussels is something which I have loved my whole life. They’re fine and they look fantastic.

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 begin with this recipe, we have to prepare a few components. 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. Prepare 1 thumb-sized nub ginger, minced
2. Take 4 cloves garlic, minced
3. Get 1 large shallot, minced
4. Get 1 serrano chili, chopped
5. Make ready 2 tbsp fish sauce
6. Get 1 can (400 ml) coconut milk
7. Take 3 cups vegetable or fish stock
8. Get 6 medium yellow potatoes, peeled and cut into 2 cm cubes
9. Prepare 1 can (340 ml) sweet whole kernel corn
10. Make ready 1 tsp palm sugar
11. Take 1 box half-shell mussels (about 36)
12. Get 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. Despite being entirely dairy free and incredibly low in fat, this creamy seafood chowder really delivers! Remember how after making my Cream of Mushroom and Wild Rice Soup I said that I wanted to try my hand at making a lovely Seafood Chowder using the creamed cauliflower technique?

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.

Despite being entirely dairy free and incredibly low in fat, this creamy seafood chowder really delivers! Remember how after making my Cream of Mushroom and Wild Rice Soup I said that I wanted to try my hand at making a lovely Seafood Chowder using the creamed cauliflower technique? Recipe by Brooke the Cook in. 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.

So that’s going to wrap this up with this special food seafood chowder with coconut, corn and mussels recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!