Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, seafood chowder with coconut, corn and mussels. It is one of my favorites. This time, I’m gonna make it a bit tasty. 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. Here I took the classic chowder recipe and "Islandized" it!!
Seafood chowder with coconut, corn and mussels is one of the most favored of recent trending foods on earth. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions every day. They’re nice and they look fantastic. Seafood chowder with coconut, corn and mussels is something that I have loved my whole life.
To get started with this recipe, we must 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 cook it.
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
- Prepare 2 tbsp fish sauce
- Get 1 can (400 ml) coconut milk
- Get 3 cups vegetable or fish stock
- Get 6 medium yellow potatoes, peeled and cut into 2 cm cubes
- Make ready 1 can (340 ml) sweet whole kernel corn
- Get 1 tsp palm sugar
- Prepare 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! Our easy corn chowder recipe highlights the taste of sweet corn.
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! Our easy corn chowder recipe highlights the taste of sweet corn. You can make it with fresh or frozen corn, making this a go-to recipe all year round. German Chocolate Cake with Coconut-Pecan Frosting. Muji Is Selling Its Own Plant-Based Meat.
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