Hi, I am Laura. Today, I’m gonna show you how to make seafood chowder with coconut, corn and mussels recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I’m gonna make it a little bit tastier. 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 well liked of recent trending meals on earth. It is easy, it is fast, it tastes delicious. It is appreciated by millions daily. Seafood chowder with coconut, corn and mussels is something which I have loved my entire life. They are fine and they look wonderful.
To bewith this particular recipe, we have to 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 it.
The ingredients needed to make Seafood chowder with coconut, corn and mussels:
- Get 1 thumb-sized nub ger, minced
- Prepare 4 cloves garlic, minced
- Get 1 large shallot, minced
- Get 1 serrano chili, chopped
- Prepare 2 tbsp fish sauce
- Take 1 can (400 ml) coconut milk
- Prepare 3 cups vegetable or fish stock
- Take 6 medium yellow potatoes, peeled and cut into 2 cm cubes
- Make ready 1 can (340 ml) sweet whole kernel corn
- Make ready 1 tsp palm sugar
- Make ready 1 box half-shell mussels (about 36)
- Prepare 1 bunch green onions, chopped
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 ger, 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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