Easiest Way to Make Seafood chowder with coconut, corn and mussels

Hello everybody, it’s Brad, welcome to my recipe page. Today, I will show you a way to make a special dish, seafood chowder with coconut, corn and mussels. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Seafood chowder with coconut, corn and mussels is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. Seafood chowder with coconut, corn and mussels is something which I have loved my entire life. They’re nice and they look wonderful.

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.

Guide to Prepare Seafood chowder with coconut, corn and mussels

To begin with this recipe, we have to first prepare a few ingredients. You can have seafood chowder with coconut, corn and mussels using 12 ingredients and 4 steps. Here is how you cook it.

Ingredients

The ingredients needed to make Seafood chowder with coconut, corn and mussels:

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

In a food processor, process soup in batches until blended. This is a nice cajun-y spicy chowder. Feel free and use any seafood/fish you like, or even some chicken would be good, but then it's not seafood chowder anymore! Easily adapable to whatever veggies you have leftover, too.

Instructions

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.

Peel husks from the sweet corn and slice off the kernels with a sharp knife. Add the sweet corn and potatoes to the saucepan, along with the stock. Blitz very roughly with a hand blender, and add the mussels and cream. Add the Seafood Stock and bring to a boil. Add the heavy cream, if desired, and the parsley.

As simple as that Steps to Prepare Seafood chowder with coconut, corn and mussels

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