How to Make Award-winning Seafood chowder with coconut, corn and mussels

Hey everyone, it is Drew, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, seafood chowder with coconut, corn and mussels. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Seafood chowder with coconut, corn and mussels is one of the most well liked of current trending meals in the world. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions daily. They are fine and they look wonderful. Seafood chowder with coconut, corn and mussels is something that I’ve loved my whole life.

To get started with this particular recipe, we have to 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. Prepare 1 large shallot, minced
4. Get 1 serrano chili, chopped
5. Get 2 tbsp fish sauce
6. Prepare 1 can (400 ml) coconut milk
7. Take 3 cups vegetable or fish stock
8. Take 6 medium yellow potatoes, peeled and cut into 2 cm cubes
9. Get 1 can (340 ml) sweet whole kernel corn
10. Make ready 1 tsp palm sugar
11. Get 1 box half-shell mussels (about 36)
12. Make ready 1 bunch green onions, chopped

Instructions 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.

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