Shrimp and Scallop Chowder With Coconut Milk

Shrimp And Scallop Chowder With Coconut Milk Recipe

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A seafood chowder with a tropical accent. Scotch Bonnet chiles are very hot, so use Serrano or jalapeno if you like a milder taste. Also use only UNSWEETENED coconut milk in the can, not the carton stuff in the dairy section. WARNING: Use latex gloves to seed chiles, since seeds contain volatile oils, which can get on fingers, and then in eyes or on lips and burn like H***! :)

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20 Min
15 Min
Stove Top


2 lb
uncooked medium shrimp
1 lb
large sea scallops
scotch bonnet pepper, seeded and minced
shallots, peeled and minced
2 clove
garlic, peeled and minced
green onions, minced
1-inch piece fresh gingerroot, peeled and minced
1 small
red bell pepper, seeded and diced
1 small
green bell pepper, seeded and diced
3 Tbsp
2 tsp
curry powder
6 c
fish stock (or bottled clam juice)
2 c
coconut milk, unsweetened
salt and pepper, to taste
1/2 c
cilantro, for garnish

How to Make Shrimp and Scallop Chowder With Coconut Milk


  • 1Peel and devein the shrimp and cut into 1 inch pieces.
  • 2Cut large scallops in quarters, medium sized ones in half, so that all are the same size. NOTE: Bay scallops (the small ones) may be used if sea scallops not available. No need to cut, since they are usually about the same size.
  • 3Melt the butter in a large saucepan. Cook chile, shallots, garlic, scallions, ginger and bell peppers over medium heat for 3 to 4 minutes, or until soft but not browned.
  • 4Add the curry powder and cook for 1 minute until fragrant.
  • 5Add the fish stock ( or clam broth) and coconut milk and gently simmer for 5 minutes.
  • 6Just before serving, add the shrimp and scallops. Gently simmer for 2 to 3 minutes until the shellfish is firm. Add salt, pepper and more curry powder to taste.
  • 7Ladle the chowder into bowls and garnish each with chopped cilantro.

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About Shrimp and Scallop Chowder With Coconut Milk

Course/Dish: Chowders
Main Ingredient: Seafood
Regional Style: Caribbean