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Made for the Goddesses of ZWT-9, I halved this recipe to serve 4 as a starter course for dinner guests last night & see this lightly-creamed by coconut milk, tasty & colorful soup is the ideal vehicle for the bounty of seafood in Iceland. I used Icelandic baby shrimp plus scallops & added already-cooked lake trout fillets at the last moment just to warm them. I used lemon pepper & kept the curry level at the lower end of the range allowed for the sake of my DH who can be a bit of a purist on occasion. DH & our guests were hovering over me impatiently as I minded the finishing touches, so a pic was out of the question. Thx for sharing this recipe w/us.

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twissis August 10, 2013

I don't really know what, exactly, I was expecting from this recipe but whatever it was this was much better. I used Low-Fat Coconut Cream (Or Milk) Substitute instead of the real thing to cut back on the fat and the only peppers in the house were yellow so mine was less colorful than it should have been. The flavor however was just marvelous, loved the ginger and curry together. Thanks Mike for a discovery voyage into a new food style. :D

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Annacia June 20, 2011

This was very yummy! I'm so glad I made it. I did cut the recipe down to serve 2 and it worked great. The only change I made was to switch out the amount of the shrimp and scallops based on what I had available, so mine was a Scallop and Shrimp chowder. :) Very tasty and I did increase the scotch bonnet amount cuz we love things hot and spicy. Thanks mikekey for posting. :)

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teresas January 25, 2009

This chowder tastes a bit exotic. It goes together very quickly. It is light, visually attractive and flavorful. I was unable to source the Scotch Bonnet the day I made it so used the suggested jalapeno replacement. I think when I make this again (and I will) I'll add a bit of lemon grass and see how that works out.

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Salesgirl April 07, 2007
Shrimp and Scallop Chowder With Coconut Milk