Recipe: Tasty Seafood chowder with coconut, corn and mussels

Seafood chowder with coconut, corn and mussels. 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 corn and seafood chowder is a hearty, creamy mixture of scallops, shrimp, potatoes, and corn.

This makes a big pot of thick seafood chowder, you almost need a fork to eat it! Chowder is a type of soup usually flavoured with pork fat, milk and thickened with flour. There are different types of chowder and most of them uses I love this dish specially the seafood chowder, we usually make them once in a while, it combines two of the elements I love in a dish, something creamy. You can cook Seafood chowder with coconut, corn and mussels using 12 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Seafood chowder with coconut, corn and mussels

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

Fresh vegetables, hearty seafood, and crumbled bacon make this quick-cooking soup a robust one-dish meal. Stir in corn and mussels; bring to a boil. Combine half-and-half, milk, and flour in a small bowl; stir with a. This easy vegan corn chowder is cozy and delicious!

Seafood chowder with coconut, corn and mussels step by step

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..

Blended corn, potatoes, and coconut milk make it rich and creamy, while smoked paprika adds bold flavor. Thai Chile Corn Chowder with Coconut Fried Shrimp. Spicy, fresh, sweet and easy, a delicious way to use up that August corn, from halfbakedharvest.com. Thai Chili Corn Chowder with Coconut Fried Shrimp. Basil Coconut Curry Pasta with Clams, Mussels and Corn.