Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, we’re going to make a distinctive dish, seafood chowder with coconut, corn and mussels. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Seafood chowder with coconut, corn and mussels is one of the most popular of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look wonderful. Seafood chowder with coconut, corn and mussels is something that I’ve loved my entire life.

Great recipe for Seafood chowder with coconut, corn and mussels. This doesn't, yet it still manages to be rich and creamy nonetheless. The addition of chili adds a nice kick, and the mussels are a delicious alternative when you want something other than clams.

To begin with this particular recipe, we must first prepare a few components. You can cook 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:

1. Prepare 1 thumb-sized nub ginger, minced
2. Get 4 cloves garlic, minced
3. Prepare 1 large shallot, minced
4. Make ready 1 serrano chili, chopped
5. Make ready 2 tbsp fish sauce
6. Prepare 1 can (400 ml) coconut milk
7. Take 3 cups vegetable or fish stock
8. Make ready 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. Prepare 1 box half-shell mussels (about 36)
12. Get 1 bunch green onions, chopped

Those close to me know to drop by my house when it's raining. I get into so much trouble in my kitchen on rainy days!. In a large saucepan, saute onion in oil until tender. Stir in the broth, corn, salt and pepper.

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.

Remove from the heat and stir in coconut milk. In a food processor, process soup in batches until blended. Add the Seafood Stock and bring to a boil. Add the heavy cream, if desired, and the parsley. Peel husks from the sweet corn and slice off the kernels with a sharp knife.

So that’s 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’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!