This is my cousin Paula’s recipe for seafood chowder.

One of my clients made this for me and wouldn't share the recipe. This was all based off taste and I have to say it is pretty comparable. I hope you like this as much as I do.

Its a rustic chowder not traditional, in the fact potatoes were substituted with cauliflower. Heavy cream substituted for coconut milk.

I love comfort food and as it starts to get cold I crave thick hearty soups!! Add a dash of smoked paprika for a yummy satisfying Chowda!!!

During my first trip to Ireland, specifically in Galway, I had a close encounter with an absolutely fabulous dish, the Irish Seafood Chowder. It's a fish soup to enjoy in a pub while sipping a hearty Guinness. After finding the original recipe, I tried to recreate it, and to my great satisfaction, it turned out perfectly. Here's the recipe, perfect for enjoying during the cold months due to its rich content.

Special recipe from my dear friends in South Carolina that I've made many many times. It is delicious!

Its so cold here in Canada so this soup is perfect to warm the body right up!

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

https://www.facebook.com/baanrakguichai/Feel free to like and share the page! We'll be traveling around the world together through kitchen runway soon.Fresh clams with a chewy texture make the soup sweeter. This recipe is made without a cream soup base, starting with a roux from scratch. We don't like overly thick, heavy cream soups, so we use fresh milk instead. If you prefer it thicker, add more flour. If you want it richer, you can use cream instead of milk. Choose spices you like or use what you have at home.