Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, seafood chowder with coconut, corn and mussels. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Seafood chowder with coconut, corn and mussels is one of the most well liked of current trending meals on earth. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions every day. Seafood chowder with coconut, corn and mussels is something that I’ve loved my whole life. They’re fine and they look fantastic.

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.

To get started with this particular recipe, we must 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 that.

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

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

Posted in Main Course, Seafood, Soups. So don't freak out, but I went all Thai with my corn chowder. I know it's not traditional, BUT, sometimes. This easy vegan corn chowder is cozy and delicious!

Steps 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.

Blended corn, potatoes, and coconut milk make it rich and creamy, while smoked paprika adds bold flavor. This vegan corn chowder recipe uses veggies and spices to get a delicious creamy texture and smoky flavor without any meat or dairy. Tried many different combinations (including replacing calamari with lobster meat). After reading various other suggestions, I made a few modest changes. I used frozen corn, added the juice from the clams, further thinned the chowder with.

So that is going to wrap this up for this special food seafood chowder with coconut, corn and mussels recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!