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
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
Cooking Instructions
- 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.
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