Recipe: Appetizing Island Seafood and Corn Chowder

Island Seafood and Corn Chowder – This recipe is best for when you have no idea what to cook. You can cook Island Seafood and Corn Chowder using 14 ingredients and 5 steps. Here is how you cook that.

Ingredients of Island Seafood and Corn Chowder

  1. It’s of White fish, 1 lbs diced large (I used cod).
  2. It’s 1 lbs of peeled, deveined shrimp.
  3. Prepare 1 can of corn, drained.
  4. You need 2 cans of coconut milk, plus 1 can water or seafood stock.
  5. You need of Red bell pepper, diced.
  6. You need 3 of medium potatoes, peeled and diced.
  7. Prepare 1 tbs of tomato paste.
  8. Prepare 1 of large onion.
  9. You need 4 of garlic cloves, minced.
  10. You need 1 of fresh scotch bonnet, pierced once with a knife.
  11. It’s 1.5 tsp of Paprika.
  12. It’s 2 of celery stalks, diced.
  13. You need 1 tsp of thyme.
  14. Prepare to taste of Salt and pepper.

Island Seafood and Corn Chowder Instructions

  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.