Shrimp and Scallop Chowder with Coconut Milk
Dive into the rich and velvety flavors of this Shrimp and Scallop Chowder with Coconut Milk, a luxurious seafood soup that perfectly balances creamy coconut milk with the natural sweetness of fresh shrimp and scallops. Infused with aromatic spices like thyme, paprika, and a hint of optional red chili flakes for gentle heat, this chowder is layered with tender potatoes, vibrant vegetables, and a touch of fresh cilantro for brightness. Made with fish or seafood stock, it delivers a deeply satisfying taste of the ocean in every spoonful. Ready in just an hour, this hearty yet elegant dish is perfect for cozy dinners or gatherings, pairing beautifully with crusty bread or fluffy rice.
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Recipe Information
Ingredients
- 1 pound Shrimp (peeled and deveined)
- 1 pound Scallops
- 14 ounces Coconut milk
- 2 cups Fish stock or seafood stock
- 2 medium Potatoes (peeled and diced)
- 1 medium Carrot (finely diced)
- 2 stalks Celery stalks (finely diced)
- 1 medium Onion (finely chopped)
- 3 cloves Garlic cloves (minced)
- 2 tablespoons Butter
- 1 tablespoon Olive oil
- 1 teaspoon Thyme (fresh, chopped)
- 1 teaspoon Paprika
- 0.5 teaspoon Red chili flakes (optional, for heat)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh cilantro (for garnish)
- 4 pieces Lime wedges (for serving)
Instructions
Heat a large pot over medium heat and add the butter and olive oil. Once melted, add the onion, celery, and carrot. Sauté for 5-7 minutes until softened.
Add the garlic, thyme, paprika, and red chili flakes (if using). Sauté for another minute until fragrant.
Stir in the diced potatoes and pour in the fish or seafood stock. Bring to a boil, then reduce to a simmer. Cook for 10-15 minutes, or until the potatoes are tender.
Add the coconut milk, salt, and black pepper. Stir well and let the mixture simmer gently for 5 minutes.
Add the shrimp and scallops to the pot. Cook for 5-7 minutes, or until the seafood is just cooked through and tender. Be careful not to overcook.
Taste and adjust the seasoning if necessary.
Garnish the chowder with fresh cilantro and serve with lime wedges on the side for a burst of freshness.
Serve hot with crusty bread or over rice, if desired.
Nutrition Facts
Calories |
1863 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.1 g | 62% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 1108 mg | 369% | |
| Sodium | 5917 mg | 257% | |
| Total Carbohydrate | 163.4 g | 59% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 45.0 g | ||
| Protein | 206.5 g | 413% | |
| Vitamin D | 20.4 mcg | 102% | |
| Calcium | 548 mg | 42% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 5634 mg | 120% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
