Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, island seafood and corn chowder. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Island Seafood and Corn Chowder is one of the most well liked of current trending foods on earth. It’s appreciated by millions daily. It is easy, it’s quick, it tastes delicious. Island Seafood and Corn Chowder is something which I’ve loved my whole life. They are 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. This makes a big pot of thick seafood chowder, you almost need a fork to eat it!
To get started with this recipe, we must prepare a few ingredients. You can have island seafood and corn chowder using 14 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Island Seafood and Corn Chowder:
- Prepare White fish, 1 lbs diced large (I used cod)
- Make ready 1 lbs peeled, deveined shrimp
- Prepare 1 can corn, drained
- Make ready 2 cans coconut milk, plus 1 can water or seafood stock
- Take Red bell pepper, diced
- Make ready 3 medium potatoes, peeled and diced
- Prepare 1 tbs tomato paste
- Prepare 1 large onion
- Take 4 garlic cloves, minced
- Take 1 fresh scotch bonnet, pierced once with a knife
- Take 1.5 tsp Paprika
- Get 2 celery stalks, diced
- Take 1 tsp thyme
- Make ready to taste Salt and pepper
This Scottish-style chowder is made with smoked salmon, but you can try other hot-smoked fish, like trout or haddock. Succulent lobster and sweet corn are the stars of this delicate chowder. Boil the lobsters in advance and add the meat to the soup before serving. Tried many different combinations (including replacing calamari with lobster Very good!
Instructions 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.
Boil the lobsters in advance and add the meat to the soup before serving. 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. The potatoes give this Instant Pot Seafood Corn Chowder a natural thickness, so that at the end, you don't need to worry about adding a thickener.
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