Recipe of Any-night-of-the-week Seafood chowder with coconut, corn and mussels

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, seafood chowder with coconut, corn and mussels. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

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

To get started with this particular recipe, we must 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. Make ready thumb-sized nub ginger, minced
2. Take garlic, minced
3. Make ready large shallot, minced
4. Get serrano chili, chopped
5. Make ready fish sauce
6. Get coconut milk
7. Take vegetable or fish stock
8. Get medium yellow potatoes, peeled and cut into 2 cm cubes
9. Take sweet whole kernel corn
10. Make ready palm sugar
11. Take half-shell mussels (about 36)
12. Get 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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