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

Hello everybody, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, seafood chowder with coconut, corn and mussels. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Seafood chowder with coconut, corn and mussels is one of the most well liked of current trending meals on earth. It is appreciated by millions daily. It is easy, it is quick, it tastes delicious. Seafood chowder with coconut, corn and mussels is something which I have loved my entire life. They’re fine and they look fantastic.

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. With the sunny seafood and yellow corn peeking through a light coconut broth, you'll quickly forget you haven't seen the sun in weeks.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook seafood chowder with coconut, corn and mussels using 12 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Seafood chowder with coconut, corn and mussels:

1. Make ready thumb-sized nub ginger, minced
2. Make ready garlic, minced
3. Make ready large shallot, minced
4. Get serrano chili, chopped
5. Take fish sauce
6. Make ready coconut milk
7. Make ready vegetable or fish stock
8. Prepare medium yellow potatoes, peeled and cut into 2 cm cubes
9. Get sweet whole kernel corn
10. Make ready palm sugar
11. Make ready half-shell mussels (about 36)
12. Take green onions, chopped

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. Summer meets fall in this spicy, creamy, vegan Sweet Corn & Coconut Milk Chowder recipe.

Steps to make Seafood chowder with coconut, corn and mussels:

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.

Corn and Shrimp Chowder with Mashed Potatoes. 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. I long for that moment all.

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