Hey everyone, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, seafood chowder with coconut, corn and mussels. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

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.

Seafood chowder with coconut, corn and mussels is one of the most popular of recent trending meals in the world. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look wonderful. Seafood chowder with coconut, corn and mussels is something which I have loved my entire life.

To get started with this recipe, we must 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 can achieve that.

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

1. Make ready 1 thumb-sized nub ginger, minced
2. Take 4 cloves garlic, minced
3. Make ready 1 large shallot, minced
4. Prepare 1 serrano chili, chopped
5. Prepare 2 tbsp fish sauce
6. Make ready 1 can (400 ml) coconut milk
7. Get 3 cups vegetable or fish stock
8. Make ready 6 medium yellow potatoes, peeled and cut into 2 cm cubes
9. Take 1 can (340 ml) sweet whole kernel corn
10. Take 1 tsp palm sugar
11. Get 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’s going to wrap it up with this special food seafood chowder with coconut, corn and mussels recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!