Seafood Chowder

Based upon a soup from the Barefoot Contess Parties! cookbook.

Yield: 12 servings ( Serving Size: 1 cup )
Community Recipe from

Recipe Time

Prep Time:
Cook Time:


Ingredients

  • 1 pound(s) large shrimp (32 to 36 per pound) peeled and deveined (save shells for stock)
  • 1/2 pound(s) scallops
  • 1/2 pound(s) swordfish
  • 1/2 pound(s) fresh lump crabmeat picked over to remove shells
  • 1/4 pound(s) unsalted butter
  • 1 cup(s) carrots (4) peeled and medium-diced
  • 1 cup(s) yellow onion (1) medium-diced
  • 1 cup(s) celery (3 stalks) medium-diced
  • 1 cup(s) white or red potatoes medium-diced
  • 1/2 cup(s) corn kernels fresh or frozen
  • 1/4 cup(s) rice flour
  • 1 quart(s) Seafood Stock see recipe
  • 14 ounce(s) Coconut Milk canned
  • 2 tablespoon(s) parsley, fresh minced
  • 1-1/2 teaspoon(s) kosher salt
  • 1 teaspoon(s) black pepper freshly ground

Preparation

  1. Cut the shrimp, scallops, and swordfish into bite-sized pieces and place them in a bowl with the crabmeat.\.

  2. In a heavy-bottomed pot, melt the butter; add the carrots, onions, celery, potatoes, and corn and saute over medium-low heat for 15 minutes or until the potatoes are barely cooked, stirring occassionally. Add the rice flour; reduce the heat to low and cook, stirring often for 3 minutes. Add the Seafood Stock and bring to a boil. Add the seafood, reduce the heat and simmer, uncovered, for 7 to 10 minutes, until the fish is just cooked. Add the coconut milk, and the parsley. Add salt and pepper to taste, and servie
February 2012

This recipe is a personal recipe added by juliejensen and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Seafood Chowder Recipe at a Glance

More Recipes for Main Dishes

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy