Island Seafood and Corn Chowder
Island Seafood and Corn Chowder

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, island seafood and corn chowder. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

This corn and seafood chowder is a hearty, creamy mixture of scallops, shrimp, potatoes, and corn. Use clam broth, fish stock or shrimp stock. Recipe by Brooke the Cook in.

Island Seafood and Corn Chowder is one of the most popular of recent trending meals in the world. It’s appreciated by millions every day. It is simple, it’s fast, it tastes delicious. They are nice and they look wonderful. Island Seafood and Corn Chowder is something that I have loved my whole life.

To begin with this recipe, we have to prepare a few components. 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. Make ready 1 lbs peeled, deveined shrimp
  3. Prepare 1 can corn, drained
  4. Take 2 cans coconut milk, plus 1 can water or seafood stock
  5. Make ready Red bell pepper, diced
  6. Get 3 medium potatoes, peeled and diced
  7. Make ready 1 tbs tomato paste
  8. Make ready 1 large onion
  9. Take 4 garlic cloves, minced
  10. Take 1 fresh scotch bonnet, pierced once with a knife
  11. Get 1.5 tsp Paprika
  12. Make ready 2 celery stalks, diced
  13. Get 1 tsp thyme
  14. Get to taste Salt and pepper

Seafood Corn Chowder How to make a Seafood Corn Chowder. All Reviews for Seafood and Corn Chowder. Seafood and Corn Chowder. this link is to an external site that may or may not meet accessibility guidelines. Seafood-Corn Chowder. this link is to an external site that may or may not meet accessibility guidelines.

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.

Tried many different combinations (including replacing calamari with lobster Very good! I also substituted canned corn for frozen. I used canned clams and poured the juice For seafood, I used fresh sea scallops, fresh haddock, fresh salmon, fresh calamari, frozen. Making a Long Island clam chowder is not difficult. It's really as simple as making a Manhattan chowder base (though I keep the veggies to a If you live on the east coast, most local fishmongers will carry hard shell clams.

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