Creamy Caribbean Seafood Chowder
- Number of Servings: 6
Ingredients
2 tbsp Olive oil 2 serving Chopped onion 1/2 cup 2 tsp Minced Garlic in water 85 gram(s) Baby Carrots 150 gram(s) Bird's Eye Recipe Ready Bell Peppers 1 pepper Jalapeno Peppers 1 tbsp Curry powder 3 tsp Ginger Root .5 tsp Cinnamon, ground 284 gram(s) marketside Crinkle Cut Sweet Potatoes 4 cup Swanson Vegetable Stock Certified Organic (by LAOKEEFE) 403 gram(s) Thi Kitchen Lite Coconut Milk ml=grams 403ml=1can 454 gram(s) Frozen Walmart COD 454grams=1 lb
Heat oil in a large skillet over medium high heat. Add onion, garlic, carrot, bell pepper and chile and cook, stirring frequently, for 3 minutes. Reduce heat to low and stir in curry, ginger and cinnamon. Cook 1 minute stirring constantly. Scrape mixture into slow cooker. Add sweet potato, stock and coconut milk. Cook soup for 4 to 6 hours on low or 2 to 3 hours on high. On high add the Cod in small pieces and cook an additional 40 to 50 minutes. Season with salt and pepper.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user ALICEEBROYLES.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user ALICEEBROYLES.
Nutritional Info Amount Per Serving
- Calories: 201.9
- Total Fat: 8.7 g
- Cholesterol: 30.1 mg
- Sodium: 752.1 mg
- Total Carbs: 19.0 g
- Dietary Fiber: 2.5 g
- Protein: 12.9 g
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