Recipe of Speedy Seafood chowder with coconut, corn and mussels

Hey everyone, it is John, 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 little bit unique. This will be really delicious.

Seafood chowder with coconut, corn and mussels is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It is simple, it is quick, it tastes yummy. They’re fine and they look fantastic. Seafood chowder with coconut, corn and mussels is something which I’ve loved my entire life.

Here I took the classic chowder recipe and "Islandized" it!! With the addition of Coconut Milk this earthy Seafood soup is a immediate favorite at my house! 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.

To begin with this particular recipe, we must first prepare a few components. You can have seafood chowder with coconut, corn and mussels using 12 ingredients and 4 steps. Here is how you can achieve that.

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. Prepare 2 tbsp fish sauce
6. Prepare 1 can (400 ml) coconut milk
7. Prepare 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. Make ready 1 tsp palm sugar
11. Make ready 1 box half-shell mussels (about 36)
12. Get 1 bunch green onions, chopped

A cross between a soup and a curry, the rassa is spiked with coconut milk and laden with mussels and shrimp. Corn and Shrimp Chowder with Mashed Potatoes. This easy vegan corn chowder is cozy and delicious! Blended corn, potatoes, and coconut milk make it rich and creamy, while smoked paprika adds bold flavor.

Steps 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.

This easy vegan corn chowder is cozy and delicious! 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. Summer meets fall in this spicy, creamy, vegan Sweet Corn & Coconut Milk Chowder recipe. Top with cilantro, jalapeños, coconut flakes and fresh corn.

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