Spicy Seafood Chowder Fusion

1.Heat the olive oil in a large pot over medium heat.

2.Add the diced onion and sauté until translucent, about 5 minutes.

3.Stir in the minced garlic, red bell pepper, and jalapeño pepper, cooking for another 2 minutes until fragrant.

4.Add the smoked paprika, ground cumin, and cayenne pepper, stirring to coat the vegetables evenly.

5.Sprinkle the flour over the vegetables and stir well to combine, cooking for 1-2 minutes to remove the raw flour taste.

6.Gradually pour in the seafood stock, stirring constantly to prevent lumps, and bring the mixture to a simmer.

7.Add the diced potatoes to the pot and cook until tender, about 10-15 minutes.

8.Stir in the heavy cream, then add the shrimp and scallops, cooking until the seafood is opaque and cooked through, about 5 minutes.

9.Add the corn kernels and season the chowder with salt and black pepper to taste.

10.Remove the pot from heat and stir in the chopped cilantro.

11.Serve the chowder hot, garnished with lime wedges for an extra zesty kick.