Best Curried Seafood Chowder Recipes

CURRIED SEAFOOD CHOWDER

Curried Seafood Chowder image

For a low-salt, low-fat diet, coat pan with nonstick spray rather than using butter and use low-sodium bouillon powder, skim evaporated milk and skim milk. Please don't substitute canned for frozen peas; they taste awful in this. Cooking time also includes final 10 minutes off flame.

Provided by echo echo

Categories Chowders

Time 40m

Yield 4 serving(s)

Number Of Ingredients 19

Ingredients

1 tablespoon butter
2 cups sliced mushrooms
1/2 large onion, chopped
1 teaspoon curry powder
2 tablespoons flour
1/4 cup evaporated milk
1 1/2 cups milk
1 teaspoon chicken bouillon powder
2 tablespoons sherry wine
1 dash cayenne
1/8 teaspoon nutmeg
1/8 teaspoon ginger
1/4 teaspoon sugar
2/3 lb medium shrimp, peeled and deveined
1 lb scallops
1 1/2 tablespoons lemon juice
2 tablespoons green onions
2 tablespoons finely chopped sweet bell peppers (color of your choice)
1 cup frozen green pea, thawed

Steps:

Melt butter in a dutch oven or large pot.
Over medium-high heat, sauté mushrooms and onion until tender, about 5 minute.
Stir in curry powder and flour, then stir in next 8 ingredients (evaporated milk through sugar) plus 1 1/2 cups water. Bring to a boil.
Add shrimp and scallops, return to boiling and then immediately reduce heat to a simmer.
Let simmer, stirring often (including scraping bottom of pan), until shrimp begin to curl and scallops turn opaque, about 15 minutes.
Remove from heat and immediately stir in the remaining ingredients.
Let stand 10 minutes, then serve.

Nutrition Facts : Calories 382.1, Fat 10.1, SaturatedFat 5.1, Cholesterol 177.8, Sodium 515.7, Carbohydrate 22.8, Fiber 2.6, Sugar 4.3, Protein 42.4

CURRIED SEAFOOD CHOWDER

Curried Seafood Chowder image

Friends of ours who live on the east coast made this while we were visiting. We loved it and make it when we can get fresh fish. Cook time is an estimate.

Provided by ratherbeswimmin

Categories Chowders

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

10 slices bacon, chopped
2 large onions, chopped
1 tablespoon curry powder
4 (8 ounce) bottles clam juice
4 cups peeled and diced white potatoes
4 cups peeled and diced butternut squash
2 bay leaves
4 cups chopped kale leaves
5 cups milk
1 cup half-and-half
2 teaspoons dried thyme
3 lbs mixed fresh fish, cut into 1 inch pieces (I use cod, halibut, and haddock)
salt and pepper

Steps:

On medium-high heat, cook bacon in a large saucepan for 5 minutes.
Add onions and cook until onions are translucent.
Add curry powder, continuing to cook and stir for about 30 seconds.
Add in clam juice, potatoes, butternut squash, and bay leaves.
Cook and simmer for 5 minutes.
Add chopped kale and simmer until vegetables are almost tender.
Pour in milk, half and half and add thyme.
Continue to cook until simmering.
Ad fish and continue cooking until fish are cooked through.
Add salt and pepper to taste.
Throw out bay leaves.
Ladle into soup bowls and serve hot.

Nutrition Facts : Calories 456.6, Fat 22.6, SaturatedFat 10, Cholesterol 51.8, Sodium 939.8, Carbohydrate 52.7, Fiber 5, Sugar 7.7, Protein 13.6

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #healthy #soups-stews #seafood #asian #easy #low-fat #chowders #shrimp #stove-top #dietary #spicy #low-sodium #low-calorie #low-carb #scallops #low-in-something #shellfish #taste-mood #equipment #presentation #served-hot