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Before you jump to Seafood chowder with coconut, corn and mussels recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.
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We hope you got benefit from reading it, now let’s go back to seafood chowder with coconut, corn and mussels recipe. You can have seafood chowder with coconut, corn and mussels using 12 ingredients and 4 steps. Here is how you achieve it.
The ingredients needed to cook Seafood chowder with coconut, corn and mussels:
- Use 1 thumb-sized nub ginger, minced
- Use 4 cloves garlic, minced
- Take 1 large shallot, minced
- Take 1 serrano chili, chopped
- You need 2 tbsp fish sauce
- Get 1 can (400 ml) coconut milk
- You need 3 cups vegetable or fish stock
- Provide 6 medium yellow potatoes, peeled and cut into 2 cm cubes
- Prepare 1 can (340 ml) sweet whole kernel corn
- You need 1 tsp palm sugar
- Get 1 box half-shell mussels (about 36)
- Take 1 bunch green onions, chopped
Steps 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.
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