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CRAB & SCALLOP CHOWDER WARM AND COMFORTING
Crab & Scallop Chowder warm and comforting
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INGREDIENTS
- Cooking Time: 35
- Servings: 10
- Preparation Time: 30
- 1 big can fresh lump crab meat (about 1 lb.)
- 1 bag frozen wild-caught jumbo scallops (about 1 lb.)
- 1 quart vegetable stock
- 3 cans coconut milk
- 4 tsp. Old Bay seasoning
- 1 tbsp. paprika
- 1 1/2 bags frozen corn
- 4 medium red potatoes
- 4 stalks celery
- 3 large carrots
- 1 large yellow onion
- 4 cloves garlic
- 1 tsp. dried thyme
- 2 tbsp. olive oil
- 1 tsp. salt
- 1/2 tsp. black pepper
- Sriracha hot sauce, for garnish (optional)
DIRECTIONS
Take the corn out of the freezer and let it begin to defrost in a bowl. Defrost the scallops by placing them in a bowl of cold water for about 30 minutes. Rinse the crab meat and scallops, and cut into bite-sized pieces. Keep chilled until you are ready to add them to the soup.
Dice up the celery, onion, carrots, garlic, and potatoes and throw them in a big soup pot with the olive oil. Cook over medium-high heat, stirring frequently, for about 10 minutes. Add in the Old Bay seasoning, paprika, thyme, salt and pepper. Stir well. Add in the vegetable stock and bring to a boil. Stir in the coconut milk and corn and reduce the soup to a simmer. Cook for about 20 minutes more, stirring occasionally. Stir in the crab meat and scallops 5 minutes before you are ready to eat (they only need a few minutes to cook). Serve warm with a dash of sriracha on top for spice.
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RECIPE REVIEWS
This sounds like the perfect soup to make for the cold weather. Hubby just requested a chowder with veggies and seafood, what perfect timing.
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Website Credit: http://www.laurelonhealthfood.com/2012/01/fresh-fish-part-2/
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