Curried Seafood Chowder
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 Cups Pacific Natural Foods Cashew Carrot Ginger Soup2 Cups College Inn Thai Coconut Curry Chicken Broth6-8 oz Raw, Deveined Shrimp (Cut into chunks)6-8 oz Raw Scallops (Cut into peices)1 Medium Onion (diced)2 Red Potatos (diced)1 Can Sweet Corn (drained)1 Boneless Skinless Chicken Breast (Diced)Pepper to tasteSalt to tasteChipolte Sauce (if you like a little spice)
Bring 4 cups of Pacific Natural Foods Cashew Carrot Ginger Soup & 2 Cups College Inn Thai Coconut Curry Chicken Broth into a large pot. Bring to a boil, Reduce to Simmer
Place Chicken Breast, Onion, & Potatoes into the soup mix. Continue to simmer until your potatoes are soft and your soup begins to thicken. (If you need more liquid use about 1 C of water or vegetable broth)
While you soup is simmering, clean & chop your shrimp and scallops. Season w/ salt, pepper, and chipolte sauce, cover with plastic and place into the fridge until you're ready to add to the chowder.
When your chowder has reached the desired thickness (about 90-120 mins), add shrimp, shallops, & sweet corn. Simmer for about 5 mins. (Don't over cook the seafood &/or make your corn mushy).
Great with a piece of crusty bread and a salad...
Serving Size: Makes 8 1-Cup Servings
Number of Servings: 8
Recipe submitted by SparkPeople user PUNKINPIE178.
Place Chicken Breast, Onion, & Potatoes into the soup mix. Continue to simmer until your potatoes are soft and your soup begins to thicken. (If you need more liquid use about 1 C of water or vegetable broth)
While you soup is simmering, clean & chop your shrimp and scallops. Season w/ salt, pepper, and chipolte sauce, cover with plastic and place into the fridge until you're ready to add to the chowder.
When your chowder has reached the desired thickness (about 90-120 mins), add shrimp, shallops, & sweet corn. Simmer for about 5 mins. (Don't over cook the seafood &/or make your corn mushy).
Great with a piece of crusty bread and a salad...
Serving Size: Makes 8 1-Cup Servings
Number of Servings: 8
Recipe submitted by SparkPeople user PUNKINPIE178.
Nutritional Info Amount Per Serving
- Calories: 183.8
- Total Fat: 3.5 g
- Cholesterol: 45.5 mg
- Sodium: 766.5 mg
- Total Carbs: 26.7 g
- Dietary Fiber: 3.3 g
- Protein: 12.7 g
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