Shrimp and Scallop Chowder With Coconut Milk

Prep Time
Cook Time
Ready In

Recipe: #11882

January 16, 2014

"A seafood chowder with a tropical accent. Scotch Bonnet chiles are very hot, so use Serrano or jalapeno if you like a milder taste. Also use only UNSWEETENED coconut milk, found in Asian sections of the grocery store. WARNING: Use latex gloves to seed chiles, since seeds contain volatile oils, which can get on fingers, and then in eyes or on lips and burn like H***! :)"

Original is 7 servings


  • Serving Size: 1 (721.6 g)
  • Calories 573.7
  • Total Fat - 36.9 g
  • Saturated Fat - 23.3 g
  • Cholesterol - 248.8 mg
  • Sodium - 1638.3 mg
  • Total Carbohydrate - 19 g
  • Dietary Fiber - 3.8 g
  • Sugars - 5.4 g
  • Protein - 42.8 g
  • Calcium - 165 mg
  • Iron - 3 mg
  • Vitamin C - 39.6 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Peel and devein the shrimp and cut into 1 inch pieces.

Step 2

Cut large scallops in quarters, medium sized ones in half, so that all are the same size. NOTE: Bay scallops (the small ones) may be used if sea scallops not available. No need to cut, since they are usually about the same size.

Step 3

Melt the butter in a large saucepan. Cook chile, shallots, garlic, scallions, ginger and bell peppers over medium heat for 3 to 4 minutes, or until soft but not browned.

Step 4

Add the curry powder and cook for 1 minute until fragrant.

Step 5

Add the fish stock ( or clam broth) and coconut milk and gently simmer for 5 minutes.

Step 6

Just before serving, add the shrimp and scallops. Gently simmer for 2 to 3 minutes until the shellfish is firm. Add salt, pepper and more curry powder to taste.

Step 7

Ladle the chowder into bowls and garnish each with chopped cilantro.


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • Look for unsweetened coconut milk in the Asian section of the grocery store.
  • If sea scallops are not available, bay scallops may be used instead.

  • Instead of shrimp and scallops, use cod and mussels for a more budget-friendly option. The benefit of this substitution is that it still provides plenty of seafood flavor and texture, but at a lower cost.
  • Instead of Scotch Bonnet chiles, use Serrano or jalapeno peppers for a milder taste. The benefit of this substitution is that it allows for a more mild flavor, while still providing a bit of heat.

Vegetarian Variation Replace the shrimp and scallops with an equal amount of diced firm tofu. Add some diced carrots, celery, and zucchini for added texture and flavor. Omit the fish stock and replace with vegetable stock.

Coconut Rice: A fragrant side dish that pairs perfectly with the Shrimp and Scallop Chowder. The sweetness of the coconut milk in the chowder is balanced out by the nutty flavor of the rice. Coconut Rice is also a great way to soak up any extra chowder sauce.

Grilled Asparagus: A delicious, healthy side dish that pairs perfectly with the Shrimp and Scallop Chowder. The delicate flavor of the asparagus complements the creamy chowder, and the smoky char from the grill adds an extra layer of flavor. Grilled Asparagus is a great way to round out the meal and add some extra vegetables to the plate.


Q: How hot is a Scotch Bonnet chile?

A: Scotch Bonnet chiles are very hot, so it's recommended to use Serrano or jalapeno if you prefer a milder taste.

Q: What are the health benefits of Scotch Bonnet chiles?

A: Scotch Bonnet chiles contain a high amount of Vitamin C, as well as other vitamins and minerals. They are also a good source of dietary fiber and antioxidants, which can help support overall health.

2 Reviews


This is wonderful chowder -- I made as directed using the large sea scallops and jumbo shrimp. I forgot the cilantro but besides that made as directed. I used 4 cups of seafood broth and 2 cups chicken broth to equal the six cups and used only 2 tsp of the curry powder. We served it with blueberry muffins and tossed salad -- but the soup was very definitely the star of the meal! A bit on the pricey side but wonderful soup -- thanks for sharing!


review by:
(22 May 2020)


This is an awesome seafood chowder! I made as posted and so pleased I gave it another go - with only a 1/4 pound of scallops on hand added in 3/4 pound of fish fillets to make up the pound - it too made for one great tasting chowder. Just now printed another copy, gave it the plastic sleeve and into my recipe drawer to keep close at hand when thinking to seafood chowder! Thank you Mikekey!


review by:
(1 May 2014)

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Fun facts:

The Scotch Bonnet pepper used in this recipe is the national pepper of Jamaica, and is the same pepper used to make the famous Jamaican Jerk seasoning.

Coconut milk is a popular ingredient in Southeast Asian cuisine, and is used in the famous Thai dish Gaeng Keow Wan, or green curry.