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

Seafood chowder with coconut, corn and mussels.

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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. 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. It's 3 cups of vegetable or fish stock.
8. Prepare 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. It's 1 tsp of palm sugar.
11. It's 1 box of half-shell mussels (about 36).
12. It's 1 bunch of green onions, chopped.

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..

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