Seafood chowder with coconut, corn and mussels. With the addition of Coconut Milk this earthy Seafood soup is a immediate favorite at my house! 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.

Blended corn, potatoes, and coconut milk make it rich and creamy, while smoked paprika adds bold flavor. This vegan corn chowder recipe uses veggies and spices to get a delicious creamy texture and smoky flavor without any meat or dairy. Recipe by Brooke the Cook in. 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. You need 1 of thumb-sized nub ginger, minced.
2. Prepare 4 cloves of garlic, minced.
3. Prepare 1 of large shallot, minced.
4. It's 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 6 of medium yellow potatoes, peeled and cut into 2 cm cubes.
9. It's 1 can (340 ml) of sweet whole kernel corn.
10. Prepare 1 tsp of palm sugar.
11. You need 1 box of half-shell mussels (about 36).
12. Prepare 1 bunch of green onions, chopped.

This makes a big pot of thick seafood chowder, you almost need a fork to eat it! 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 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..

I long for that moment all. Cast of Ingredients for Instant Pot Seafood Corn Chowder. Oh my gosh, oh my gosh, oh my gosh, you are saying. Tried many different combinations (including replacing calamari with lobster meat). I used canned clams and poured the juice into the chowder.