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Recipe: corn and coconut seafood chowder

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Preparation Time10 MINUTES

Cooking Time20 MINUTES

Resting Time MINUTES

Serves2

LevelMedium


ingredients

2 tbsp coconut oil

2 shallots, peeled and finely diced

2 cloves garlic, peeled and finely diced

1 x 400ml can coconut milk

1 x 160ml can coconut cream

300ml vegetable or fish stock

2 medium potatoes, peeled and cut into 1cm cubes

300g clams, rinsed

1 corn on the cob, kernels removed (about 200g)

1 red mullet, filleted and pin-boned

Sea salt

Freshly ground black pepper

1 lemon, juice and zest

1 tsp fish sauce (or to taste)

2 spring onions, roughly sliced at an angle

Small bunch coriander, leaves removed

1

In a large heavy-based pan with a lid, heat 1 tbsp of the coconut oil until melted and hot.

2

Add the shallots and garlic and sweat for 4 minutes over a low to medium heat.

3

Add the coconut milk, cream and stock, along with the cubed potatoes and simmer for a further 10 minutes, or until the potatoes are tender.

4

Crank up the heat, add the mussels, clams and corn, and pop the lid on the pan. Steam the shellfish for about 3-4 minutes or until the shells are all open.

5

In the meantime, heat another sauté pan with the remaining tbsp of coconut oil over a high heat.

6

Make light diagonal scores in the skin of the mullet fillets. Season generously with salt and pepper.

7

Once the oil is hot, add the fillets skin-side down. Cook for 3 minutes on one side until the skin is crisp and golden, flip over and cook for 30 seconds then set aside while you finish off the chowder.

8

Add the lemon juice and zest to the chowder. Taste for seasoning. Add the fish sauce.

9

Divide between bowls (you can pick some of the mussels out of their shells and discard them to make more room).

10

Top each bowl with some of the spring onions, coriander leaves and a fillet of red mullet.

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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. If you’re not a fan of red mullet, leave it out – this chowder will still pack a punch.

Recipe and styling by Khoollect Food Editor Frankie Unsworth

Corn and coconut seafood chowder

Preparation Time10 MINUTES

Cooking Time20 MINUTES

Resting Time MINUTES

Serves2

LevelMedium


ingredients

2 tbsp coconut oil

2 shallots, peeled and finely diced

2 cloves garlic, peeled and finely diced

1 x 400ml can coconut milk

1 x 160ml can coconut cream

300ml vegetable or fish stock

2 medium potatoes, peeled and cut into 1cm cubes

300g clams, rinsed

1 corn on the cob, kernels removed (about 200g)

1 red mullet, filleted and pin-boned

Sea salt

Freshly ground black pepper

1 lemon, juice and zest

1 tsp fish sauce (or to taste)

2 spring onions, roughly sliced at an angle

Small bunch coriander, leaves removed

1

In a large heavy-based pan with a lid, heat 1 tbsp of the coconut oil until melted and hot.

2

Add the shallots and garlic and sweat for 4 minutes over a low to medium heat.

3

Add the coconut milk, cream and stock, along with the cubed potatoes and simmer for a further 10 minutes, or until the potatoes are tender.

4

Crank up the heat, add the mussels, clams and corn, and pop the lid on the pan. Steam the shellfish for about 3-4 minutes or until the shells are all open.

5

In the meantime, heat another sauté pan with the remaining tbsp of coconut oil over a high heat.

6

Make light diagonal scores in the skin of the mullet fillets. Season generously with salt and pepper.

7

Once the oil is hot, add the fillets skin-side down. Cook for 3 minutes on one side until the skin is crisp and golden, flip over and cook for 30 seconds then set aside while you finish off the chowder.

8

Add the lemon juice and zest to the chowder. Taste for seasoning. Add the fish sauce.

9

Divide between bowls (you can pick some of the mussels out of their shells and discard them to make more room).

10

Top each bowl with some of the spring onions, coriander leaves and a fillet of red mullet.

SHOW MORE
SHOW LESS

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. If you’re not a fan of red mullet, leave it out – this chowder will still pack a punch.

Recipe and styling by Khoollect Food Editor Frankie Unsworth

Corn and coconut seafood chowder

1

In a large heavy-based pan with a lid, heat 1 tbsp of the coconut oil until melted and hot.

2

Add the shallots and garlic and sweat for 4 minutes over a low to medium heat.

3

Add the coconut milk, cream and stock, along with the cubed potatoes and simmer for a further 10 minutes, or until the potatoes are tender.

4

Crank up the heat, add the mussels, clams and corn, and pop the lid on the pan. Steam the shellfish for about 3-4 minutes or until the shells are all open.

5

In the meantime, heat another sauté pan with the remaining tbsp of coconut oil over a high heat.

6

Make light diagonal scores in the skin of the mullet fillets. Season generously with salt and pepper.

7

Once the oil is hot, add the fillets skin-side down. Cook for 3 minutes on one side until the skin is crisp and golden, flip over and cook for 30 seconds then set aside while you finish off the chowder.

8

Add the lemon juice and zest to the chowder. Taste for seasoning. Add the fish sauce.

9

Divide between bowls (you can pick some of the mussels out of their shells and discard them to make more room).

10

Top each bowl with some of the spring onions, coriander leaves and a fillet of red mullet.

SHOW MORE
SHOW LESS
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WRITTEN BY:
Frankie Unsworth

Frankie is Khoollect’s Food Editor. It's her job to devise and test new recipes, and make every di...

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WRITTEN BY:
Frankie Unsworth

Frankie is Khoollect’s Food Editor. It's her job to devise and test new recipes, and make every di...

READ MORE BY Frankie Unsworth

You decide

Your dream holiday destination

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Profile Photo
WRITTEN BY:
Frankie Unsworth

Frankie is Khoollect’s Food Editor. It's her job to devise and test new recipes, and make every di...

READ MORE BY Frankie Unsworth

You decide

Your dream holiday destination

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comments
Leave A Comment

Robyn McLean 2 years ago

Sounds like a great recipe and I will try it. The photo is stylish. One other comment- for those of us who live overseas, in my case Melbourne, could you suggest a local choice of fish as other authors do?
Love the blog and your television programmes.
Rob McLean

Michelle Orris 2 years ago

This looks fantastic! Four of my favorite flavors together: coconut, seafood, corn and coriander. Brilliant as always.
-Michelle

Valerie Morris 2 years ago

As always everything looks great, love trying your recipes for family and friends. Can you consider installing US measurements, if not then we can look up conversions. Thanks again for all the good times we have had with your TV shows and U-Tubes. Web site looks great.

Maria Virginia 2 years ago

Hi. Love the website.
Re the recipe, can I use “basa” fish?. And would I be killing the flavor of the recipe if I do not put fish sauce on it?
Love your tv show & and tube videos . I use recipes and ideas from your books all the time.
Thanks!!!

Kathleen 2 years ago

Well designed website, love the graphics and recipe placement. The site is clean and easy to manoeuver through. Love the recipe which could be used for a dinner party or a special meal for family. As always, a job well done.

Paula 2 years ago

Perfect post. I like the colors of the props and the composition of the food styling. Good recipe. Try some spanish recipes.

Frankie 2 years ago

Hey Maria, I haven’t tried it with ‘basa’ but give it a go and let me know! Don’t hesistate to add fish sauce, it adds a great extra depth of flavour. Enjoy!

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