Seafood chowder with coconut, corn and mussels. If you like seafood you might want to try my crostinis, smoked salmon & cream cheese-caper spread, clam puffs, baked coconut shrimp with hot pepper jelly, mussels in a lemongrass-fennel sauce, or even sea bass with green goddess II sauce. Chicken Sun Dried Tomato Pasta Recipes. Atlantic Coast Seafood Chowder Potato.ie. squid, onion.

Peel the husk from the corn and slice off the kernels with a sharp knife. Crank up the heat, add the mussels, clams and corn, and pop the lid on the pan. Curried Coconut and Seafood Chowder is the one we are making for today, it's a good mix of different seafood's like prawns, squid, fish and mussels in a starchy creamy curry based soup. You can have Seafood chowder with coconut, corn and mussels using 12 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Seafood chowder with coconut, corn and mussels

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

Alongside with potatoes this dish becomes an all on one dish but what's best is that this dish is very simple to make you can even use the frozen mixed seafood packs you can buy from your supermarket. In a large saucepan, saute onion in oil until tender. Stir in the broth, corn, salt and pepper. Remove from the heat and stir in coconut milk.

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..

In a food processor, process soup in batches until blended. Peel husks from the sweet corn and slice off the kernels with a sharp knife. Add the sweet corn and potatoes to the saucepan, along with the stock. Blitz very roughly with a hand blender, and add the mussels and cream. Heat the oil in a large saucepan and add the curry paste, garlic, chillies, lemongrass and coriander stalks.