Easiest Way to Prepare Yummy Seafood chowder with coconut, corn and mussels

Seafood chowder with coconut, corn and mussels. This corn and seafood chowder is a hearty, creamy mixture of scallops, shrimp, potatoes, and corn. Use clam broth, fish stock or shrimp stock. Add the diced potato, corn, clam juice, milk, and thyme.

Cooked to perfection with seasoning and fresh corn this is a must try in your neck of the woods!! This easy vegan corn chowder is cozy and delicious! Blended corn, potatoes, and coconut milk make it rich and creamy, while smoked paprika adds bold flavor. You can have Seafood chowder with coconut, corn and mussels using 12 ingredients and 4 steps. Here is how you cook it.

Ingredients of Seafood chowder with coconut, corn and mussels

1. It's 1 of thumb-sized nub ginger, minced.
2. It's 4 cloves of garlic, minced.
3. It's 1 of large shallot, minced.
4. It's 1 of serrano chili, chopped.
5. Prepare 2 tbsp of fish sauce.
6. You need 1 can (400 ml) of coconut milk.
7. You need 3 cups of vegetable or fish stock.
8. You need 6 of medium yellow potatoes, peeled and cut into 2 cm cubes.
9. You need 1 can (340 ml) of sweet whole kernel corn.
10. Prepare 1 tsp of palm sugar.
11. Prepare 1 box of half-shell mussels (about 36).
12. It's 1 bunch of green onions, chopped.

This vegan corn chowder recipe uses veggies and spices to get a delicious creamy texture and smoky flavor without any meat or dairy. Summer meets fall in this spicy, creamy, vegan Sweet Corn & Coconut Milk Chowder recipe. Top with cilantro, jalapeños, coconut flakes and fresh corn. Sinking your teeth into a perfectly ripened ear of sweet corn straight from the stalk is one of the finest pleasures of summer.

Seafood chowder with coconut, corn and mussels instructions

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..

I long for that moment all. Mango and Coconut Milk RiceCasseroles et claviers. Coconut Milk Risotto with Lemongrass PrawnsOn dine chez Nanou. Remove cobs from cream, strain cream, and add to saucepan. Coconut Chicken Corn Chowder is a tasty Thai spin on the classic chicken chowder!