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Recipe: corn and coconut seafood chowder

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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

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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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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...

READ MORE BY Frankie Unsworth

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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

View Results

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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

View Results

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