Recipe of Ultimate Seafood chowder with coconut, corn and mussels

Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, seafood chowder with coconut, corn and mussels. It is one of my favorites. For mine, I’m gonna 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 on earth. It is appreciated by millions daily. It’s easy, it is fast, it tastes delicious. They’re nice and they look fantastic. 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 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:

1. Take 1 thumb-sized nub ginger, minced
2. Make ready 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. Make ready 3 cups vegetable or fish stock
8. Make ready 6 medium yellow potatoes, peeled and cut into 2 cm cubes
9. Make ready 1 can (340 ml) sweet whole kernel corn
10. Take 1 tsp palm sugar
11. Get 1 box half-shell mussels (about 36)
12. Get 1 bunch green onions, chopped

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.

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