Hello everybody, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, seafood chowder with coconut, corn and mussels. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Seafood chowder with coconut, corn and mussels is one of the most well liked of current trending meals in the world. It is simple, it is fast, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look fantastic. Seafood chowder with coconut, corn and mussels is something which I’ve loved my entire life.
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 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 that.
The ingredients needed to make Seafood chowder with coconut, corn and mussels:
- Get 1 thumb-sized nub ginger, minced
- Take 4 cloves garlic, minced
- Get 1 large shallot, minced
- Take 1 serrano chili, chopped
- Get 2 tbsp fish sauce
- Get 1 can (400 ml) coconut milk
- Get 3 cups vegetable or fish stock
- Prepare 6 medium yellow potatoes, peeled and cut into 2 cm cubes
- Take 1 can (340 ml) sweet whole kernel corn
- Prepare 1 tsp palm sugar
- Make ready 1 box half-shell mussels (about 36)
- Prepare 1 bunch green onions, chopped
Serve the chowder with freshly baked biscuits or crusty bread, along with a simple salad. Recipe by Brooke the Cook in. This makes a big pot of thick seafood chowder, you almost need a fork to eat it! This easy vegan corn chowder is cozy and delicious!
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.
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. Tried many different combinations (including replacing calamari with lobster meat). After reading various other suggestions, I made a few modest changes. I used frozen corn, added the juice from the clams, further thinned the chowder with..
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