Island Seafood and Corn Chowder
Island Seafood and Corn Chowder

Hello everybody, it is Jim, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, island seafood and corn chowder. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Island Seafood and Corn Chowder is one of the most favored of recent trending foods on earth. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. Island Seafood and Corn Chowder is something which I’ve loved my whole life. They’re nice and they look wonderful.

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.

To begin 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 can achieve 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. Prepare Red bell pepper, diced
  6. Take 3 medium potatoes, peeled and diced
  7. Take 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. Take 2 celery stalks, diced
  13. Make ready 1 tsp thyme
  14. Take to taste Salt and pepper

Tender pieces of cod, smoked haddock and salmon all cooked. 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. I love freezing soups, but due to the dairy and potatoes in this one, I don't recommend freezing it as is.

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.

Can I add cooked white fish to my corn chowder and thus make it into a seafood chowder. It uses seafood commonly found around Vancouver Island - salmon and rockfish - along with diced potato, carrot and chopped kale. Use chicken or vegetable broth if it's what you have on hand, but nothing beats chowder made with homemade fish stock. I save fish bones and tails and simmer them. Tried many different combinations (including replacing calamari with lobster Very good!

So that is going to wrap it up for this special food island seafood and corn chowder recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!