Shrimp and Scallop Chowder With Coconut Milk

7
Servings
20m
Prep Time
15m
Cook Time
35m
Ready In


"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 recipe yields 7 servings
OK

Nutritional

  • 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 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.

Tips & Variations


No special items needed.

Related

ellie

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)

Gerry

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)