Curried Seafood Chowder
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Curried Seafood Chowder calories by ingredient
Introduction
This is a great chowder that I came up with to satisfy my seafood urges at the same time that it fills me up. It's kinda like Sandra Lee... I don't have to sweat in the kitchen for hours to get a great healthy meal. Hope someone else enjoys. This is a great chowder that I came up with to satisfy my seafood urges at the same time that it fills me up. It's kinda like Sandra Lee... I don't have to sweat in the kitchen for hours to get a great healthy meal. Hope someone else enjoys.Number of Servings: 8
Ingredients
-
4 Cups Pacific Natural Foods Cashew Carrot Ginger Soup
2 Cups College Inn Thai Coconut Curry Chicken Broth
6-8 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 taste
Salt to taste
Chipolte Sauce (if you like a little spice)
Directions
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.