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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 393.9
  • Total Fat: 12.7 g
  • Cholesterol: 77.8 mg
  • Sodium: 199.5 mg
  • Total Carbs: 58.9 g
  • Dietary Fiber: 4.5 g
  • Protein: 20.8 g

View full nutritional breakdown of Corn/Seafood-Coconut Chowder calories by ingredient
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Corn/Seafood-Coconut Chowder

Submitted by: SKINNYROBIN100
Corn/Seafood-Coconut Chowder

Introduction

This is a chowder made with low-fat coconut milk. It has cumin, garlic, lemongrass, cilantro, lime juice, and fresh minced gingerroot, jalapeno peppers for flavor. The addition of your choices of seafood are crab meat, bay scallops, medium shrimps, oysters, or lobster meat! I use a combo of shrimps and crab. Leave out the salt completely and you'll never miss it! This is a chowder made with low-fat coconut milk. It has cumin, garlic, lemongrass, cilantro, lime juice, and fresh minced gingerroot, jalapeno peppers for flavor. The addition of your choices of seafood are crab meat, bay scallops, medium shrimps, oysters, or lobster meat! I use a combo of shrimps and crab. Leave out the salt completely and you'll never miss it!
Number of Servings: 4

Ingredients



    5 ears fresh corn, husks and silks removed

    2 tablespoons olive oil

    2/3 cup diced yellow onion (1/4-inch dice)

    1 tablespoon minced fresh garlic

    2 tablespoons finely minced lemongrass

    2 tablespoons grated fresh ginger

    1 jalapeņo pepper, finely minced (seeds and ribs optional)

    2 cups diced potatoes (1/4-inch dice)
    1 each sweet green & red pepper( 1/4-inch dice)
    1 can (14 ounces) light coconut milk

    1/2 teaspoon ground cumin

    10 ounces crab meat

    1 to 2 tablespoons fresh lime juice

    1/4 cup minced fresh cilantro or flat leaf parsley

Directions

Remove the kernels of corn from the cobs with a sharp knife and set aside. Place the cobs in 4 cups of water and bring to a simmer over high heat. Reduce the heat to medium and cook until the liquid has reduced to 1-1/2 cups.

Meanwhile, place a large saucepan over medium heat and add the oil. When the oil is hot, add the onion and cook, stirring frequently, until the onion has softened, about 10 minutes. Add the garlic, lemongrass, ginger, and jalapeņo and cook, stirring frequently, for another 2 minutes.

Add the potatoes, sweet peppers, coconut milk, cumin, and the corn stock to the saucepan and bring to a boil over high heat. Reduce the heat to medium and simmer the chowder until the potatoes are tender, about 20 minutes.

Add the crabmeat and cook until just heated through, about 3 minutes. Add the lime juice to taste. Ladle into bowl and garnish each serving with a sprinkling of cilantro. Serve hot.
Makes 4 Servings

Number of Servings: 4

Recipe submitted by SparkPeople user THESKINNY100.






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