Seafood chowder with coconut, corn and mussels

Name: Seafood chowder with coconut, corn and mussels
Total time: 1200 s
Yield: 6 to 8 servings
Cuisine: American
Ingredients: 1 thumb-sized nub ginger, minced; 4 cloves garlic, minced; 1 large shallot, minced; 1 serrano chili, chopped; 2 tbsp fish sauce; 1 can (400 ml) coconut milk; 3 cups vegetable or fish stock; 6 medium yellow potatoes, peeled and cut into 2 cm cubes; 1 can (340 ml) sweet whole kernel corn; 1 tsp palm sugar; 1 box half-shell mussels (about 36); 1 bunch green onions, chopped

Robert Gonzal @robert

Vancouver BC

Chowders typically contain dairy. This doesn't, yet it still manages to be rich and creamy nonetheless. The addition of chili adds a nice kick, and the mussels are a delicious alternative when you want something other than clams.

Robert Gonzal @robert

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Ingredients

20 minutes

6 to 8 servings

1thumb-sized nub ginger, minced
4 clovesgarlic, minced
1large shallot, minced
1serrano chili, chopped
2 tbspfish sauce
1 can (400 ml)coconut milk
3 cupsvegetable or fish stock
6medium yellow potatoes, peeled and cut into 2 cm cubes
1 can (340 ml)sweet whole kernel corn
1 tsppalm sugar
1 boxhalf-shell mussels (about 36)
1 bunchgreen onions, chopped

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Steps

20 minutes

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.