Tropical Seafood Chowder with Coconut Cream
Indulge in a bowl of our Tropical Seafood Chowder, a delightful fusion of flavors that transports you straight to the tropics. This creamy chowder showcases succulent shrimp and tender scallops complemented by the warming heat of Scotch Bonnet pepper, which can be replaced with milder chiles for those who prefer a gentler experience. The lush coconut milk infuses the dish with a silky richness, while fresh ginger and vibrant bell peppers add both warmth and refreshing brightness. Perfect for special occasions or a cozy night in, this chowder elevates traditional seafood recipes with a zesty twist. Just remember to handle the chiles with care, as their fiery essence can linger on your hands. Serve this chowder adorned with fresh cilantro for a beautiful, aromatic finish!
8
Servings
350
Calories
16
Ingredients
Ingredients
shrimp
2 lbs (peeled, deveined, and cut into 1-inch pieces)
large scallops
1 lb (cut into quarters or halves)
Scotch Bonnet pepper
1/2 (seeded and minced)
shallots
4 (peeled and minced)
garlic cloves
2 (peeled and minced)
scallions
3 (minced)
fresh ginger
1 inch (peeled and minced)
red bell pepper
1 (seeded and diced)
green bell pepper
1 (seeded and diced)
butter
3 tablespoons (melted)
curry powder
2-3 teaspoons (to taste)
fish stock or bottled clam broth
6 cups (as desired)
coconut milk
2 cups (unsweetened)
salt
to taste
black pepper
to taste
fresh cilantro
1/2 cup (chopped (for garnish))
Instructions
1
Begin by peeling and deveining the shrimp, then cut them into 1-inch pieces for even cooking.
2
For the scallops, cut the large ones into quarters and medium-sized ones in half, ensuring all pieces are similar in size for consistent cooking. If using bay scallops, you can skip cutting them as they are typically uniform in size.
3
In a large saucepan, melt the butter over medium heat. Add the minced Scotch Bonnet pepper, shallots, garlic, scallions, ginger, and both red and green bell peppers.
4
Sauté the mixture for 3 to 4 minutes, or until the vegetables soften but do not brown.
5
Stir in the curry powder and cook for an additional minute, allowing the spices to release their fragrant aroma.
6
Pour in the fish stock or clam broth along with the coconut milk, then gently bring to a simmer. Let it simmer for about 5 minutes, allowing the flavors to meld together.
7
Just before serving, add the prepared shrimp and scallops to the pot. Gently simmer for 2 to 3 minutes or until the shellfish is firm and opaque.
8
Season the chowder with salt and freshly ground black pepper, adjusting the flavors as desired, and feel free to add more curry powder for an extra kick.
9
Ladle the chowder into bowls and finish each serving with a generous sprinkle of fresh cilantro for an added touch of flavor and color.
Nutrition Information
23
Fat
5.5
Carbs
28.75
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Tropical Seafood Chowder with Coconut Cream?
It is a creamy, flavorful fusion dish that combines shrimp and scallops with coconut milk, ginger, and Scotch Bonnet peppers for a tropical twist.
What types of seafood are used in this recipe?
The recipe calls for 2 pounds of shrimp and 1 pound of large scallops.
How should the shrimp be prepared?
The shrimp should be peeled, deveined, and cut into 1-inch pieces for even cooking.
What is the best way to cut the scallops?
Large scallops should be cut into quarters and medium ones in half to ensure consistent cooking.
Can I use bay scallops in this chowder?
Yes, if using bay scallops, you do not need to cut them as they are typically uniform in size.
Is this chowder very spicy?
It contains Scotch Bonnet pepper which adds heat, but you can use milder chiles if you prefer a gentler experience.
What can I substitute for Scotch Bonnet peppers?
You can replace them with milder chiles to reduce the heat level.
What aromatics are used in the base?
The base uses shallots, garlic, scallions, and fresh ginger.
What vegetables are included?
The recipe includes both red and green bell peppers, seeded and diced.
How long should I sauté the vegetables?
Sauté the vegetables in butter for 3 to 4 minutes until they soften but do not brown.
When do I add the curry powder?
Stir in the curry powder after the vegetables have softened and cook for one additional minute.
What liquids are used for the soup base?
The base consists of 6 cups of fish stock or clam broth and 2 cups of unsweetened coconut milk.
How long should the broth simmer before adding seafood?
The broth should simmer for about 5 minutes to allow the flavors to meld.
When is the seafood added to the pot?
Add the prepared shrimp and scallops just before serving to prevent overcooking.
How long does it take to cook the shrimp and scallops?
The shellfish should be gently simmered for 2 to 3 minutes.
How do I know when the seafood is fully cooked?
The shrimp and scallops are done when they are firm and opaque.
What should I use to garnish the chowder?
Finish each serving with a generous sprinkle of fresh chopped cilantro.
How many servings does this recipe make?
This recipe yields 8 servings.
What is the calorie count per serving?
Each serving contains approximately 350 calories.
How much protein is in one serving?
There are 28.75 grams of protein per serving.
What is the fat content per serving?
One serving contains 23 grams of fat.
How many carbohydrates are in the chowder?
The recipe contains 5.5 grams of carbohydrates per serving.
What type of coconut milk is required?
The recipe specifies unsweetened coconut milk for a silky richness.
What kind of stock works best?
You can use either fresh fish stock or bottled clam broth.
Should I peel the ginger?
Yes, the fresh ginger should be peeled and minced.
Is there a tip for handling the hot peppers?
Handle chiles with care, as the fiery essence can linger on your hands; consider wearing gloves.
Can I adjust the curry flavor?
Yes, you can add more curry powder during the final seasoning for an extra kick.
How should the shallots be prepared?
The shallots should be peeled and minced.
What is the texture of this chowder?
The chowder has a lush, silky richness due to the combination of butter and coconut milk.
Is this recipe suitable for special occasions?
Yes, it is described as an elevated seafood recipe perfect for special occasions or cozy nights.