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Island Seafood and Corn Chowder
Island Seafood and Corn Chowder

Before you jump to Island Seafood and Corn Chowder recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Spending less In The Kitchen.

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A lot of electrical power is actually wasted when fridges and freezers, both heavy users of electricity anyway, are not working efficiently. You can save up to 60% on energy once you get a new one, in comparison to those from longer than ten years ago. The proper temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use a lesser amount of electricity. You can certainly minimize how often the motor has to run by routinely cleaning the condenser, which will save on electricity.

From the above it should be obvious that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. It is reasonably straightforward to live green, all things considered. A lot of it truly is basically making use of common sense.

We hope you got insight from reading it, now let’s go back to island seafood and corn chowder recipe. To cook island seafood and corn chowder you only need 14 ingredients and 5 steps. Here is how you cook that.

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

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. A hearty seafood chowder recipe made with a homemade seafood stock, shrimp, scallops and cod. Delicious with warm bread on a cold night. Salmon and Corn Chowder is a comforting Scandinavian inspired salmon soup with lots of potatoes and fresh corn ~ file it under cozy dinner-in-a-bowl!

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