1/5 Photos of Curried Seafood Chowder
echo echo's Note:
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.
My Private Note
Units: US | Metric
- 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
- 1Melt butter in a dutch oven or large pot.
- 2Over medium-high heat, sauté mushrooms and onion until tender, about 5 minute.
- 3Stir 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.
- 4Add shrimp and scallops, return to boiling and then immediately reduce heat to a simmer.
- 5Let simmer, stirring often (including scraping bottom of pan), until shrimp begin to curl and scallops turn opaque, about 15 minutes.
- 6Remove from heat and immediately stir in the remaining ingredients.
- 7Let stand 10 minutes, then serve.
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Nutritional Facts for Curried Seafood Chowder
Serving Size: 1 (476 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 382.1
- Calories from Fat 90
- Total Fat 10.0 g
- Saturated Fat 5.0 g
- Cholesterol 177.8 mg
- Sodium 515.7 mg
- Total Carbohydrate 22.8 g
- Dietary Fiber 2.6 g
- Sugars 4.3 g
- Protein 42.4 g