Island Seafood and Corn Chowder
Island Seafood and Corn Chowder

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, island seafood and corn chowder. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

This corn and seafood chowder is a hearty, creamy mixture of scallops, shrimp, potatoes, and corn. Use clam broth, fish stock or shrimp stock. Our specialty seafood chowders are loaded with simple, easy to understand ingredients and chunks of fresh fish and seafood - the way any self-respecting Bar Harbor Foods sits on a picturesque wharf on a beautiful sheltered cove in Down east Maine. The cries of gulls echo across the water; the tide.

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

To begin with this particular recipe, we must first prepare a few components. You can have island seafood and corn chowder using 14 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Island Seafood and Corn Chowder:
  1. Get White fish, 1 lbs diced large (I used cod)
  2. Make ready 1 lbs peeled, deveined shrimp
  3. Get 1 can corn, drained
  4. Prepare 2 cans coconut milk, plus 1 can water or seafood stock
  5. Get Red bell pepper, diced
  6. Make ready 3 medium potatoes, peeled and diced
  7. Make ready 1 tbs tomato paste
  8. Get 1 large onion
  9. Take 4 garlic cloves, minced
  10. Get 1 fresh scotch bonnet, pierced once with a knife
  11. Take 1.5 tsp Paprika
  12. Take 2 celery stalks, diced
  13. Prepare 1 tsp thyme
  14. Make ready to taste Salt and pepper

Irish Seafood Chowder by Kelly's Resort Hotel & Spa. The mussel juice will be used like a stock in the chowder. Tried many different combinations (including replacing calamari with lobster meat). I used canned clams and poured the juice into the chowder.

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.

Tried many different combinations (including replacing calamari with lobster meat). I used canned clams and poured the juice into the chowder. 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.

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