Caribbean Shrimp-and-Pumpkin Chowder

123 calories per cup

Yield: 16 servings
Community Recipe from


  • 2 tablespoon(s) vegetable oil
  • 4 cup(s) chopped onion
  • 2 tablespoon(s) Madras curry powder
  • 1 tablespoon(s) minced peeled gingerroot
  • 1/4 teaspoon(s) crushed red pepper
  • 3 clove(s) garlic, crushed
  • 5 cup(s) clam juice
  • 1 cup(s) diced red bell pepper
  • 2 14.5 oz. cans no-salt added whole tomatoes, undrained and chopped
  • 1 6 oz. can tomato paste
  • 1-1/2 pound(s) meium shrimp, peeled and deveined
  • 2 cup(s) cubed, cooked fresh pumpkin
  • 1 cup(s) evaporated skimmed milk
  • 1/3 cup(s) minced green onions
  • 1/4 cup(s) minced fresh parsley
  • 2 tablespoon(s) minced fresh cilantro
  • 2 tablespoon(s) lime juice


  1. Heat oil in a large dutch oven over medium heat. Add onion; saute 7 min. or until tender. Add onion; saute 7 min. or until tender. Add curry powder, gingerroot, crushed red pepper, and garlic; saute 2 min. Add clam juice through tomato paste); bring to a boil. Cover, reduce heat and simmer 20 min. Add shrimp; cook, uncovere, 5 min. or until shrimp is done. Stir in remaining ingredients, cook 5 min. or until thoroughly heated.
January 2012

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

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