Coconut Seafood Chowder

Pink Horizon • June 02, 2016 • No Comments



1 large onion, finely chopped
5 T olive oil
3 C water
5 C frozen corn, defrosted
800 ml coconut milk
1 1/4 lb fresh red snapper, whole filets
3/4 lb lb shrimp and scallops, shelled and deveined
5 T fresh parsley, finely chopped
1/12 t cayenne pepper
salt and white pepper, freshly ground


Fry onions in 2 T of olive oil, until golden.
Add corn, fry for a few more minutes.
Add water and simmer for 10 min.
Process in the same pot with a hand blender until smooth.
In a separate pan, fry snapper in 3 T of olive oil, until almost done, add shrimp and scallops and cook for 2 min.
Add fish to chowder and break up the snapper into chunks with a spoon.
Add coconut milk, cayenne, parsley, salt and pepper.
Heat through, but do not boil.

Match made in Heaven:

A big piece of freshly baked buttered White Bread.

Categories Chowder
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