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How To Cook Seafood chowder with coconut, corn and mussels Here I took the classic chowder recipe and "Islandized" it!! With the addition of Coconut Milk this earthy Seafood soup is a immediate favorite at my house! This chunky chowder is the perfect one-bowl dinner for those chilly winter evenings at home.

Hemant Oberoi uses seafood from India's West Coast for this bouillabaisse-like rassa. A cross between a soup and a curry, the rassa is spiked with coconut milk and laden with mussels and shrimp. Corn and Shrimp Chowder with Mashed Potatoes. You can cook Seafood chowder with coconut, corn and mussels by using 12 ingredients and 4 steps. Here is how you cook Seafood chowder with coconut, corn and mussels.

Ingredients of Seafood chowder with coconut, corn and mussels

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

Add the potatoes, sweet peppers, coconut milk, cumin, and the corn stock to the saucepan and bring to a boil over high heat. Reduce the heat to medium and simmer the chowder. Fish Chowder With Coconut Milk Modern Vintage Ville. Coconut Milk Mussel Soup La Tartine Gourmande.

Seafood chowder with coconut, corn and mussels step by step

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..

Salmon Corn Chowder with Coconut Milk Maria Ushakova. This corn and seafood chowder is a hearty, creamy mixture of scallops, shrimp, potatoes, and corn. This chowder is versatile as you can change up the seafood you use. Feel free to replace the scallops with crab, clams, more shrimp, or use whatever seafood you have on hand. Recipe by Brooke the Cook in.

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