Thai Seafood Chowder

This flavorful seafood chowder, made with shrimp, lump crab meat and salmon is absolutely delicious.

Yield: 6 servings
Community Recipe from

Recipe Time

Cook Time:
Prep Time:


  • 1 can(s) (about 13 ounces) lite coconut milk
  • 1 can(s) (about 6 ounces) lump crabmeat
  • 1 can(s) (about 6 ounces) pink salmon, flaked and drained
  • 8 ounce(s) cooked shrimp, thawed if frozen, cut in bite-size pieces
  • 1 teaspoon(s) dried lemon grass, such as Thai Kitchen
  • 1 large (about 9 grams) fish flavor bouillon cube, such as Knorr
  • 1 1/2 cup(s) salsa verde
  • 2 cup(s) water


  1. Combine the salsa, coconut milk, lemon grass and water in a saucepan, cook over medium heat until boiling.

  2. Add the bouillon cube and stir to dissolve. Stir in the salmon, crab and shrimp and heat through, about 2 minutes.

  3. Nutritional Information Per Serving: Calories 140; Total fat 6.4g; Saturated fat 3g; Cholesterol 98mg; Sodium 554mg; Carbohydrate 4.7g; Fiber 1g; Protein 17g
February 2010

This recipe is a personal recipe added by CannedFoodFan 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

Thai Seafood Chowder Recipe at a Glance
  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