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We hope you got insight from reading it, now let’s go back to island seafood and corn chowder recipe. You can have island seafood and corn chowder using 14 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to cook Island Seafood and Corn Chowder:
- Get White fish, 1 lbs diced large (I used cod)
- You need 1 lbs peeled, deveined shrimp
- Use 1 can corn, drained
- Provide 2 cans coconut milk, plus 1 can water or seafood stock
- Provide Red bell pepper, diced
- Prepare 3 medium potatoes, peeled and diced
- Prepare 1 tbs tomato paste
- Take 1 large onion
- Provide 4 garlic cloves, minced
- Prepare 1 fresh scotch bonnet, pierced once with a knife
- Use 1.5 tsp Paprika
- Take 2 celery stalks, diced
- You need 1 tsp thyme
- Get to taste Salt and pepper
Steps to make Island Seafood and Corn Chowder:
- Heat oil in a pot, saute onion and garlic until onion translucent.
- 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.
- 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.
- 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.
- 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.
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