Hey everyone, it is me, Dave, welcome to our recipe site. Today, I will show you a way to make a special dish, island seafood and corn chowder. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Island Seafood and Corn Chowder is one of the most favored of recent trending meals in the world. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions every day. Island Seafood and Corn Chowder is something which I’ve loved my whole life. They are nice and they look fantastic.

Great recipe for Island Seafood and Corn Chowder. I want to call this creation "Caribbean Seafood Chowder" but there's nothing Caribbean about it except the scotch bonnet and coconut milk. Anyway, LET👏 ME 👏 TELL 👏 YOU, IT WAS DELICIOUSSSSSSSSSSS Corn just off the cob will give the soup better flavor, but it's still fantastic with kernels right out of the freezer.

To get started with this 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. Make ready White fish, 1 lbs diced large (I used cod)
2. Take peeled, deveined shrimp
3. Get corn, drained
4. Take coconut milk, plus 1 can water or seafood stock
5. Take Red bell pepper, diced
6. Prepare medium potatoes, peeled and diced
7. Make ready tomato paste
8. Take large onion
9. Get garlic cloves, minced
10. Get fresh scotch bonnet, pierced once with a knife
11. Prepare Paprika
12. Take celery stalks, diced
13. Get thyme
14. Make ready Salt and pepper

Add creamed corn, canned corn, milk and freshly ground pepper. Over medium-high heat, heat until hot, not boiling. This seafood corn chowder is hearty and satisfying, topped with crispy, salty, mouthwatering bacon. I was so honored to share my recipe with Kroger as part of their holiday recipes video series.

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.

This series featured nine bloggers from different parts of the country, including yours truly representing the Pacific. Corn, shrimp, and scallops team up in this hearty seafood chowder. Whether you are at the beach or inland, the flavors of the sea make a satisfying soup. You can enjoy this as a lunch dish or a soup course for dinner. Serve the chowder with freshly baked biscuits or crusty bread, along with a simple salad.

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