Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a special dish, seafood chowder with coconut, corn and mussels. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Seafood chowder with coconut, corn and mussels is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It is simple, it is fast, it tastes yummy. They’re fine and they look fantastic. Seafood chowder with coconut, corn and mussels is something which I’ve loved my whole life.

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. Here I took the classic chowder recipe and "Islandized" it!!

To get started with this particular recipe, we have to 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. Prepare 4 cloves garlic, minced
3. Make ready 1 large shallot, minced
4. Make ready 1 serrano chili, chopped
5. Take 2 tbsp fish sauce
6. Prepare 1 can (400 ml) coconut milk
7. Prepare 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. Make ready 1 tsp palm sugar
11. Take 1 box half-shell mussels (about 36)
12. Make ready 1 bunch green onions, chopped

Serve the chowder with freshly baked biscuits or crusty bread, along with a simple salad. Recipe by Brooke the Cook in. This makes a big pot of thick seafood chowder, you almost need a fork to eat it! Hemant Oberoi uses seafood from India's West Coast for this bouillabaisse-like rassa.

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.

This makes a big pot of thick seafood chowder, you almost need a fork to eat it! Hemant Oberoi uses seafood from India's West Coast for this bouillabaisse-like rassa. A cross between a soup and a curry, the rassa is spiked with coconut milk and laden with mussels and shrimp. Corn and Shrimp Chowder with Mashed Potatoes. Fish Chowder With Coconut Milk Modern Vintage Ville.

So that’s going to wrap it up with this exceptional food seafood chowder with coconut, corn and mussels recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be more 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!