Hi, I’m Elise. Today, we’re going to make seafood chowder with coconut, corn and mussels recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I am going to make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Seafood chowder with coconut, corn and mussels Recipe
Seafood chowder with coconut, corn and mussels is one of the most popular of recent trending meals on earth. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions every day. They are nice and they look wonderful. Seafood chowder with coconut, corn and mussels is something that I have loved my whole life.
To bewith this 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:
- Get 1 thumb-sized nub ginger, minced
- Make ready 4 cloves garlic, minced
- Get 1 large shallot, minced
- Get 1 serrano chili, chopped
- Get 2 tbsp fish sauce
- Get 1 can (400 ml) coconut milk
- Get 3 cups vegetable or fish stock
- Make ready 6 medium yellow potatoes, peeled and cut into 2 cm cubes
- Prepare 1 can (340 ml) sweet whole kernel corn
- Take 1 tsp palm sugar
- Get 1 box half-shell mussels (about 36)
- Take 1 bunch green onions, chopped
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.
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