Crab & Scallop Chowder warm and comforting
CATEGORIES
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
  1. 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.
  2. 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.
RECIPE BACKSTORY
This post was originally publish as Fresh Fish, Part 2 on Laurel On Health Food This is a perfect meal for the winter time. It’s warm and comforting and great to pair with a small salad or serving of green vegetables. I used fresh lump crab meat and frozen wild-caught scallops which were also super fresh. Frozen seafood can be a great resource when you buy from high-quality suppliers. The frozen wild scallops I got from Whole Foods were amazingly fresh. Try these recipes: