Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, seafood chowder with coconut, corn and mussels. It is one of my favorites food recipes. For mine, 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 current trending meals on earth. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. Seafood chowder with coconut, corn and mussels is something that I’ve loved my entire life. They’re fine and they look fantastic.
Great recipe for Seafood chowder with coconut, corn and mussels. This doesn't, yet it still manages to be rich and creamy nonetheless. The addition of chili adds a nice kick, and the mussels are a delicious alternative when you want something other than clams.
To get started with this particular recipe, we must prepare a few components. You can have 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:
- Prepare 1 thumb-sized nub ginger, minced
- Take 4 cloves garlic, minced
- Prepare 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
- Prepare 6 medium yellow potatoes, peeled and cut into 2 cm cubes
- Get 1 can (340 ml) sweet whole kernel corn
- Make ready 1 tsp palm sugar
- Take 1 box half-shell mussels (about 36)
- Make ready 1 bunch green onions, chopped
See recipes for Seafood chowder with coconut, corn and mussels too. In a large saucepan, saute onion in oil until tender. Stir in the broth, corn, salt and pepper. Remove from the heat and stir in coconut milk.
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.
In a food processor, process soup in batches until blended. Cut the shrimp, scallops, and monkfish into bite-sized pieces and place them in a bowl with the crabmeat. In a heavy-bottomed pot, melt the butter; add the carrots, onions, celery, potatoes, and. Transfer shrimp to the soup pot and mix in potatoes, carrots, zucchinis, sweet corn, and cilantro. Stir in skim milk and coconut cream.
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