Seafood chowder with coconut, corn and mussels. This chunky chowder is the perfect one-bowl dinner for those chilly winter evenings at home. With the sunny seafood and yellow corn peeking through a light coconut broth, you'll quickly forget you haven't seen the sun in weeks. If you're not a fan of red mullet, leave it out – this chowder will still pack a.
Tried many different combinations (including replacing calamari with lobster meat). I used canned clams and poured the juice into the chowder. This easy vegan corn chowder is cozy and delicious!
Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, seafood chowder with coconut, corn and mussels. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
This chunky chowder is the perfect one-bowl dinner for those chilly winter evenings at home. With the sunny seafood and yellow corn peeking through a light coconut broth, you'll quickly forget you haven't seen the sun in weeks. If you're not a fan of red mullet, leave it out – this chowder will still pack a.
Seafood chowder with coconut, corn and mussels is one of the most well liked of recent trending meals on earth. It is enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. They’re nice and they look wonderful. Seafood chowder with coconut, corn and mussels is something that I’ve loved my entire life.
To get started with this recipe, we must first 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:
- {Make ready 1 of thumb-sized nub ginger, minced.
- {Make ready 4 cloves of garlic, minced.
- {Make ready 1 of large shallot, minced.
- {Take 1 of serrano chili, chopped.
- {Make ready 2 tbsp of fish sauce.
- {Take 1 can (400 ml) of coconut milk.
- {Prepare 3 cups of vegetable or fish stock.
- {Make ready 6 of medium yellow potatoes, peeled and cut into 2 cm cubes.
- {Prepare 1 can (340 ml) of sweet whole kernel corn.
- {Make ready 1 tsp of palm sugar.
- {Prepare 1 box of half-shell mussels (about 36).
- {Get 1 bunch of green onions, chopped.
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. Despite being entirely dairy free and incredibly low in fat, this creamy seafood chowder really delivers! Remember how after making my Cream of Mushroom and Wild Rice Soup I said that I wanted to try my hand at making a lovely Seafood Chowder using the creamed cauliflower technique?
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..
This corn and seafood chowder is a hearty, creamy mixture of scallops, shrimp, potatoes, and corn. Use clam broth, fish stock or shrimp stock. You can enjoy this as a lunch dish or a soup course for dinner. Serve the chowder with freshly baked biscuits or crusty bread, along with a simple salad. Recipe by Brooke the Cook in.
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