HEALTH

Coconut Seafood Chowder Recipe
In this recipe, we used a light cream and reduced the amount normally used by half and replaced it with seafood stock. Healthy and delicious!
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Ingredients

2 tablespoons olive oil
1 green pepper, chopped (about 1 cup)
1 red bell pepper, chopped (about 1 cup)
1 cup chopped onion
2 garlic cloves, minced
3 medium carrots, chopped
½ teaspoon ground coriander
¼ teaspoon paprika
¼ teaspoon ground pepper
¼ teaspoon salt
1 tablespoon tomato paste
1 can (13.5 oz) coconut milk
2 cups  light cream
2 cups seafood stock
1 bay leaf
2 pounds large shrimp, peeled and deveined
2 pounds mussels, scrubbed
2 pounds swordfish, cut into 1 inch pieces
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh parsley

(Elizabeth Carrion)

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Step 1

In a large pot, heat olive oil over medium heat and add green and peppers, onions, garlic and carrots. Sauté for about 10 minutes until onions are translucent.

(Elizabeth Carrion)

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Step 2

Add spices (paprika, coriander, salt and pepper) and tomato paste.

(Elizabeth Carrion)

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Step 3

Add the coconut milk, light cream, seafood stock, bay leaf and bring to a boil.

(Elizabeth Carrion)

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Step 4

Add shrimp and swordfish and simmer for 10 minutes.

(Elizabeth Carrion)

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Step 5

Add mussels, cover and simmer for an additional 10 minutes.

(Elizabeth Carrion)

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Step 6

Serve in soup bowls, discarding bay leaf and any unopened shells. Garnish with  parsley and cilantro.

(Elizabeth Carrion)

Coconut Seafood Chowder Recipe

In this recipe, we used a light cream and reduced the amount normally used by half and replaced it with seafood stock. Healthy and delicious!

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