Island Seafood and Corn Chowder
Island Seafood and Corn Chowder

Hello everybody, it is Jim, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, island seafood and corn chowder. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Island Seafood and Corn Chowder is one of the most favored of recent trending foods on earth. It is simple, it is fast, it tastes delicious. It is appreciated by millions every day. Island Seafood and Corn Chowder is something that I have loved my whole life. They’re fine and they look fantastic.

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 particular recipe, we must first 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:
  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. Get 2 cans coconut milk, plus 1 can water or seafood stock
  5. Take Red bell pepper, diced
  6. Make ready 3 medium potatoes, peeled and diced
  7. Prepare 1 tbs tomato paste
  8. Make ready 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. Get 1 tsp thyme
  14. Prepare to taste Salt and pepper

With the addition of Coconut Milk this earthy Seafood soup is a immediate favorite at my house! 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. 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.

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.

Crustaceans are always delicious in Instant Pot Seafood Corn Chowder. I like to use a different combination each time. LI chowder is on the menu at White Cap Fish Market, a hidden gem of a seafood restaurant and wholesaler overlooking the Islip canals off Montauk Highway. When you get a craving for chowder, search no further than the kidney-friendly recipe for Seafood Corn Chowder. Add nondairy creamer, evaporated milk, surimi, corn, black pepper and paprika.

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