Island Seafood and Corn Chowder
Island Seafood and Corn Chowder

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, island seafood and corn chowder. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Check Out Corn Chowder On eBay. Fill Your Cart With Color Today! Corn just off the cob will give the soup better flavor, but it's still fantastic with kernels right out of the freezer.

Island Seafood and Corn Chowder is one of the most popular of recent trending meals on earth. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. They are nice and they look wonderful. Island Seafood and Corn Chowder is something that I have loved my entire life.

To get started with this recipe, we must first prepare a few components. You can have island seafood and corn chowder using 14 ingredients and 5 steps. Here is how you cook it.

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

Melt butter in large pot over medium heat. Add flour; stir until vegetables are coated. Add a cup of the corn chowder broth to the roux, mix well, then add to large pot. Here is how you cook that.

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.

Ingredients of Island Seafood and Corn Chowder. Corn, shrimp, and scallops team up in this hearty seafood chowder. Whether you are at the beach or inland, the flavors of the sea make a satisfying soup. You can enjoy this as a lunch dish or a soup course for dinner. Serve the chowder with freshly baked biscuits or crusty bread, along with a simple salad.

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