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We hope you got insight from reading it, now let's go back to seafood chowder with coconut, corn and mussels recipe. To cook seafood chowder with coconut, corn and mussels you need 12 ingredients and 4 steps. Here is how you achieve that.
The ingredients needed to cook Seafood chowder with coconut, corn and mussels:
- Take 1 of thumb-sized nub ginger, minced.
- Use 4 cloves of garlic, minced.
- Prepare 1 of large shallot, minced.
- You need 1 of serrano chili, chopped.
- Use 2 tbsp of fish sauce.
- Take 1 can (400 ml) of coconut milk.
- Prepare 3 cups of vegetable or fish stock.
- Get 6 of medium yellow potatoes, peeled and cut into 2 cm cubes.
- Take 1 can (340 ml) of sweet whole kernel corn.
- Provide 1 tsp of palm sugar.
- Prepare 1 box of half-shell mussels (about 36).
- Get 1 bunch of 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..
If you use mussels and oysters, toss them in with the shells and all, as the shells add a nice flavor and also look pretty. Fresh vegetables, hearty seafood, and crumbled bacon make this quick-cooking soup a robust one-dish meal. A tomato and fennel salad completes the menu. All Reviews for Corn, Clam, and Mussel Chowder. Despite being entirely dairy free and incredibly low in fat, this creamy seafood chowder really delivers!
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