Island Seafood and Corn Chowder
Island Seafood and Corn Chowder

Hello everybody, it’s Drew, welcome to my recipe site. Today, we’re going to make a distinctive dish, island seafood and corn chowder. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Island Seafood and Corn Chowder Instructions Heat oil in a pot, saute onion and garlic until onion translucent. Add the diced potatoes and celery. Add in your tomato paste then your seasonings and salt and pepper. Heat oil in a pot, saute onion and garlic until onion translucent.

Island Seafood and Corn Chowder is one of the most popular of current trending foods on earth. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. Island Seafood and Corn Chowder is something which I have loved my whole life. They are nice and they look fantastic.

To begin with this particular recipe, we must prepare a few ingredients. You can cook island seafood and corn chowder using 14 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Island Seafood and Corn Chowder:
  1. Take White fish, 1 lbs diced large (I used cod)
  2. Prepare 1 lbs peeled, deveined shrimp
  3. Make ready 1 can corn, drained
  4. Get 2 cans coconut milk, plus 1 can water or seafood stock
  5. Get Red bell pepper, diced
  6. Get 3 medium potatoes, peeled and diced
  7. Get 1 tbs tomato paste
  8. Get 1 large onion
  9. Take 4 garlic cloves, minced
  10. Prepare 1 fresh scotch bonnet, pierced once with a knife
  11. Get 1.5 tsp Paprika
  12. Prepare 2 celery stalks, diced
  13. Take 1 tsp thyme
  14. Get to taste Salt and pepper

Stir in seafood seasoning and bay leaf. Add flour; stir until vegetables are coated. Add the corn, clam juice, milk, heavy cream, chicken stock and potatoes to the pot. Cover, bring to a boil, and then reduce the heat to low.

Instructions to make Island Seafood and Corn Chowder:
  1. Heat oil in a pot, saute onion and garlic until onion translucent.
  2. Add the diced potatoes and celery. Cook for about 8 min. Add in your tomato paste then your seasonings and salt and pepper. Cook for further 2 min.
  3. Add in your coconut milk, milk, scotch bonnet and red Bell pepper. Bring to rolling boil and cook until the potatoes are ALMOST cooked through.
  4. When the potatoes are about 80% cooked, add in your white fisg and shrimp. Cook for about 8-10 min until the fish is flaky and the shrimp is pink.
  5. Serve hot. I julienned some fresh kale and put it in my bowl. When the hot chowder is poured into the bowl it will cook the kale just perfectly.

Add the corn, clam juice, milk, heavy cream, chicken stock and potatoes to the pot. Cover, bring to a boil, and then reduce the heat to low. Heat the stock in small pot over medium heat. Add the bacon and cook for a couple of minutes. Spray with cooking spray and saute onions until transparent.

So that’s going to wrap this up with this exceptional food island seafood and corn chowder recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!