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

Hey everyone, it’s Brad, welcome to my recipe page. Today, I will show you a way 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 little bit unique. This will be really delicious.

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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 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:
  1. Prepare 1 thumb-sized nub ginger, minced
  2. Make ready 4 cloves garlic, minced
  3. Prepare 1 large shallot, minced
  4. Take 1 serrano chili, chopped
  5. Take 2 tbsp fish sauce
  6. Take 1 can (400 ml) coconut milk
  7. Take 3 cups vegetable or fish stock
  8. Prepare 6 medium yellow potatoes, peeled and cut into 2 cm cubes
  9. Get 1 can (340 ml) sweet whole kernel corn
  10. Take 1 tsp palm sugar
  11. Prepare 1 box half-shell mussels (about 36)
  12. Take 1 bunch green onions, chopped

This corn and seafood chowder is a hearty, creamy mixture of scallops, shrimp, potatoes, and corn. Use clam broth, fish stock or shrimp stock. You can enjoy this as a lunch dish or a soup course for dinner. Serve the chowder with freshly baked biscuits or crusty bread, along with a simple salad.

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.

Fresh vegetables, hearty seafood, and crumbled bacon make this quick-cooking soup a robust one-dish meal. Stir in corn and mussels; bring to a boil. Combine half-and-half, milk, and flour in a small bowl; stir with a. Thai Chile Corn Chowder with Coconut Fried Shrimp. Spicy, fresh, sweet and easy, a delicious way to use up that August corn, from halfbakedharvest.com.

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