Best 9 Shrimp And Scallop Chowder With Coconut Milk Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a delightful culinary journey with our exquisite Shrimp and Scallop Chowder with Coconut Milk, a symphony of flavors that will tantalize your taste buds. This creamy and comforting chowder is a harmonious blend of succulent shrimp, tender scallops, and a medley of vegetables, all enveloped in a rich and flavorful coconut milk broth. Experience the perfect balance of savory and sweet as the natural sweetness of the seafood complements the aromatic spices and herbs. Whether you're seeking a hearty and satisfying meal or a cozy dish to warm your soul on a chilly day, this chowder promises an unforgettable dining experience. Additionally, we've included three equally delectable chowder recipes to cater to various preferences and dietary needs. Dive into the creamy goodness of our New England Clam Chowder, savor the smoky and flavorful Manhattan Clam Chowder, or opt for a lighter and refreshing Corn and Crab Chowder. With these diverse chowder recipes at your fingertips, you'll have a culinary adventure that will leave you craving more.

Here are our top 9 tried and tested recipes!

COCONUT SHRIMP CHOWDER



Coconut Shrimp Chowder image

After eating a coconut soup at a Thai restaurant, I added coconut milk in my fish chowder recipe. The fresh, simple ingredients allow the seafood to shine. -Michalene Baskett, Decatur, Georgia

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 5 servings.

Number Of Ingredients 12

1 medium onion, chopped
2 teaspoons canola oil
1/4 teaspoon cayenne pepper
2 cups chicken broth
1 package (10 ounces) frozen corn
1/4 teaspoon salt
1/4 teaspoon pepper
1 can (13.66 ounces) coconut milk
1 pound uncooked medium shrimp, peeled and deveined
1/4 cup lime juice
2 tablespoons minced fresh cilantro
1 medium ripe avocado, peeled and cubed

Steps:

  • In a large saucepan, saute onion in oil until tender. Add cayenne pepper. Stir in the broth, corn, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat and stir in coconut milk. Cool slightly., In a food processor, process soup in batches until blended. Return all to pan. Add shrimp; cook and stir over medium heat for 5-6 minutes or until shrimp turn pink. Stir in lime juice and cilantro. Garnish servings with avocado.

Nutrition Facts : Calories 376 calories, Fat 26g fat (16g saturated fat), Cholesterol 112mg cholesterol, Sodium 633mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 5g fiber), Protein 20g protein.

SEAFOOD CHOWDER



Seafood Chowder image

Provided by Ina Garten

Time 2h10m

Yield 3 quarts

Number Of Ingredients 26

1 pound large shrimp (32 to 36 per pound), peeled and deveined (save shells for stock)
1/2 pound scallops
1/2 pound monkfish
1/2 pound fresh lump crabmeat, picked over to remove shells
1/4 pound unsalted butter
1 cup peeled and medium-diced carrots (4 carrots)
1/2 cup medium-diced yellow onion (1 onion)
1 cup medium-diced celery (3 stalks)
1 cup medium-diced small white or red potatoes
1/2 cup corn kernels, fresh or frozen
1/4 cup all-purpose flour
1 recipe Seafood Stock, recipe follows
1 1/2 tablespoons heavy cream (optional)
2 tablespoons minced parsley
Salt and freshly ground black pepper to taste
2 tablespoons good olive oil
Shells from 1 pound large shrimp
2 cups chopped yellow onions (2 onions)
2 carrots, unpeeled and chopped
3 stalks celery, chopped
2 garlic cloves, minced
1/2 cup good white wine
1/3 cup tomato paste
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
10 sprigs fresh thyme, including stems

Steps:

  • Cut the shrimp, scallops, and monkfish into bite-sized pieces and place them in a bowl with the crabmeat.
  • In a heavy-bottomed pot, melt the butter; add the carrots, onions, celery, potatoes, and corn and saute over medium-low heat for 15 minutes, or until the potatoes are barely cooked, stirring occasionally. Add the flour; reduce the heat to low and cook, stirring often, for 3 minutes. Add the Seafood Stock and bring to a boil. Add the seafood; reduce the heat and simmer, uncovered, for 7 to 10 minutes, until the fish is just cooked. Add the heavy cream, if desired, and the parsley. Add salt and pepper to taste, and serve.
  • Warm the oil in a stockpot over medium heat. Add the shrimp shells, onions, carrots, and celery and saute for 15 minutes, or until lightly browned. Add the garlic and cook 2 more minutes. Add 1 1/2 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain through a sieve, pressing the solids. You should have approximately 1 quart of stock. You can make up the difference with water or wine if you need to.

SCALLOP AND SHRIMP CHOWDER



Scallop and Shrimp Chowder image

Make and share this Scallop and Shrimp Chowder recipe from Food.com.

Provided by KLHquilts

Categories     Chowders

Time 45m

Yield 8 serving(s)

Number Of Ingredients 14

1 1/2 cups onions, chopped
1 1/2 cups celery, chopped
2 garlic cloves, minced (I use 6, actually)
1 1/2 lbs yukon gold potatoes, diced
1 teaspoon salt
1 1/2 teaspoons pepper
1/4 cup flour
2 cups clam juice
2 cups skim milk
1 tablespoon anise, finely ground
1 1/2 teaspoons thyme
1 1/2 lbs sea scallops, cut in 1-inch pieces
8 ounces shrimp, tail off and deveined
1 cup half-and-half (fat free works great)

Steps:

  • Saute onion and celery in skillet or dutch oven coated with cooking spray for about 5 minutes (or until tender).
  • Add minced garlic and saute another minute.
  • Add diced potato, 1/2 teaspoons salt, and 3/4 teaspoons pepper; cook another 2 minutes. Sprinkle flour over potato mixture and cook another minute or two.
  • Add clam juice and skim milk; bring just to a boil, stirring constantly, and then reduce heat immediately. Simmer for about 20 minutes, or until potatoes are tender.
  • With a slotted spoon, remove at least 2 cups of potato/celery/onion mixture. Puree and add back to soup.
  • Stir in remaining salt and pepper, as well as aniseseed and thyme. (Note re: anise -- it makes a big difference in flavor if you can buy whole aniseseed and grind it yourself. If not, just use bottled ground anise.) Simmer 10 minutes.
  • Add scallops and shrimp; cook about 5 minutes, or until shellfish are cooked.
  • Add half-and-half and cook a few more minutes, until heated thoroughly.

Nutrition Facts : Calories 280.9, Fat 4.8, SaturatedFat 2.5, Cholesterol 68.6, Sodium 1072.9, Carbohydrate 38.8, Fiber 3, Sugar 4.4, Protein 20.5

SCALLOP AND SHRIMP CHOWDER



Scallop and Shrimp Chowder image

My sister-in-law brought some scallops from Nova Scotia. They are awesome in this chowder. I add the broth, potatoes, corn, and flour to the slow cooker crock the night before, store in the refrigerator, and just turn it on in the morning. Great weeknight meal.

Provided by Sherrie

Categories     Soups, Stews and Chili Recipes     Chowders

Time 6h50m

Yield 8

Number Of Ingredients 11

4 cups chicken broth
4 potatoes, cut into cubes
1 (14 ounce) can whole kernel corn, drained
1 onion, chopped
¼ cup flour
1 cup heavy whipping cream
½ pound sea scallops
½ pound peeled, deveined, and cooked shrimp
¼ cup dry potato flakes
¼ teaspoon garlic pepper
1 pinch salt, to taste

Steps:

  • Stir broth, potatoes, corn, onion, and flour together in a 3 1/2-quart slow cooker crock.
  • Cook on Low until potatoes are tender, about 6 hours.
  • Stir cream, scallops, shrimp, potato flakes, and garlic pepper into the broth. Cook on High until slightly thickened, 35 to 45 minutes. Season with salt.

Nutrition Facts : Calories 331.5 calories, Carbohydrate 37.9 g, Cholesterol 109.6 mg, Fat 14.4 g, Fiber 4 g, Protein 14.8 g, SaturatedFat 7.7 g, Sodium 368.6 mg, Sugar 3.6 g

SHRIMP AND SCALLOP CHOWDER WITH COCONUT MILK



Shrimp and Scallop Chowder With Coconut Milk image

A seafood chowder with a tropical accent. Scotch Bonnet chiles are very hot, so use Serrano or jalapeno if you like a milder taste. Also use only UNSWEETENED coconut milk in the can, not the carton stuff in the dairy section. WARNING: Use latex gloves to seed chiles, since seeds contain volatile oils, which can get on fingers,...

Provided by Mikekey *

Categories     Chowders

Time 35m

Number Of Ingredients 15

2 lb uncooked medium shrimp
1 lb large sea scallops
1/2 scotch bonnet pepper, seeded and minced
4 shallots, peeled and minced
2 clove garlic, peeled and minced
3 green onions, minced
1-inch piece fresh gingerroot, peeled and minced
1 small red bell pepper, seeded and diced
1 small green bell pepper, seeded and diced
3 Tbsp butter
2 tsp curry powder
6 c fish stock (or bottled clam juice)
2 c coconut milk, unsweetened
salt and pepper, to taste
1/2 c cilantro, for garnish

Steps:

  • 1. Peel and devein the shrimp and cut into 1 inch pieces.
  • 2. Cut large scallops in quarters, medium sized ones in half, so that all are the same size. NOTE: Bay scallops (the small ones) may be used if sea scallops not available. No need to cut, since they are usually about the same size.
  • 3. Melt the butter in a large saucepan. Cook chile, shallots, garlic, scallions, ginger and bell peppers over medium heat for 3 to 4 minutes, or until soft but not browned.
  • 4. Add the curry powder and cook for 1 minute until fragrant.
  • 5. Add the fish stock ( or clam broth) and coconut milk and gently simmer for 5 minutes.
  • 6. Just before serving, add the shrimp and scallops. Gently simmer for 2 to 3 minutes until the shellfish is firm. Add salt, pepper and more curry powder to taste.
  • 7. Ladle the chowder into bowls and garnish each with chopped cilantro.

SHRIMP AND SCALLOP CHOWDER WITH COCONUT MILK



Shrimp and Scallop Chowder With Coconut Milk image

A seafood chowder with a tropical accent. Scotch Bonnet chiles are very hot, so use serrano or jalapeno if you like a milder taste. Also use only UNSWEETENED coconut milk, found in Asian sections of the grocery store. WARNING: Use latex gloves to seed chiles, since seeds contain volatile oils, which can get on fingers, and then in eyes or on lips and burn like H***! :)

Provided by Outta Here

Categories     Chowders

Time 35m

Yield 8 serving(s)

Number Of Ingredients 15

2 lbs shrimp
1 lb large scallop (see note)
1/2 scotch bonnet pepper, seeded and minced
4 shallots, peeled and minced
2 garlic cloves, peeled and minced
3 scallions, minced
1 inch fresh ginger, peeled and minced
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
3 tablespoons butter
2 -3 teaspoons curry powder
6 cups fish stock or 6 cups bottled clam broth
2 cups coconut milk
salt & freshly ground black pepper
1/2 cup fresh cilantro, chopped (for garnish)

Steps:

  • Peel and devein the shrimp and cut into 1 inch pieces.
  • Cut large scallops in quarters, medium size ones in half, so that all are the same size. NOTE: Bay scallops (the small ones) may be used if sea scallops not available. No need to cut, since they are usually about the same size.
  • Melt the butter in a large saucepan. Cook chile, shallots, garlic, scallions, ginger and bell peppers over medium heat for 3 to 4 minutes, or until soft but not browned.
  • Add the curry powder and cook for 1 minute until fragrant.
  • Add the fish stock ( or clam broth) and coconut milk and gently simmer for 5 minutes.
  • Just before serving, add the shrimp and scallops. Gently simmer for 2 to 3 minutes until the shellfish is firm. Add salt, pepper and more curry powder to taste.
  • Ladle the chowder into bowls and garnish each with chopped cilantro.

THAI SHRIMP AND SCALLOP CHOWDER



Thai Shrimp And Scallop Chowder image

Provided by Molly O'Neill

Categories     dinner, lunch, soups and stews, appetizer

Time 1h15m

Yield Four to six servings

Number Of Ingredients 16

2 quarts chicken broth, homemade or low-sodium canned
3 cloves garlic, peeled
1/2 teaspoon chili pepper flakes
4 stalks lemon grass, minced, or 1/2-cup dried
3 pieces galanga or 4 thin slices fresh ginger
6 scallions, trimmed and minced
2 tablespoons grated lime rind
1/2 cup minced fresh mint leaves
1/2 cup minced fresh basil leaves
1/2 cup minced coriander leaves
6 red bliss potatoes, peeled and quartered
2 cups unsweetened coconut milk
1/2 pound large shrimp, cleaned, deveined and cut into 1/2-inch chunks
1/2 pound bay scallops, cleaned
1/2 teaspoon salt
1 teaspoon freshly ground pepper

Steps:

  • Combine the chicken broth, garlic, pepper flakes, lemon grass and galanga or ginger in a saucepan. Simmer for an hour. Strain into a clean saucepan. Set aside. Combine the scallions, lime rind, mint, basil and coriander. Set aside.
  • Heat the broth over medium heat. Add the potatoes. Simmer gently, about 10 minutes. Lower the heat. Do not allow it to boil after this point. Add the coconut milk, shrimp and scallops. Heat until the fish is cooked through, about 5 minutes. Season with salt and pepper. Ladle into individual bowls. Garnish with herb mixture. Serve immediately.

Nutrition Facts : @context http, Calories 514, UnsaturatedFat 4 grams, Carbohydrate 60 grams, Fat 21 grams, Fiber 6 grams, Protein 25 grams, SaturatedFat 16 grams, Sodium 1044 milligrams, Sugar 7 grams, TransFat 0 grams

GINGER-GARLIC SHRIMP WITH COCONUT MILK



Ginger-Garlic Shrimp With Coconut Milk image

Fresh ingredients and bold condiments do the heavy lifting here, creating a fragrant 20-minute meal that will lure people into the kitchen, wondering what smells so good. Inspired by elements of Indian and Thai curries, the shrimp are coated in ginger, garlic and turmeric, then seared and braised in a combination of coconut milk and soy sauce. Spinach is stirred in for a bit of green, but you can substitute your favorite quick-cooking greens like bok choy or kale and adjust cooking time as needed. Swap the shrimp for scallops or white fish, if you like. Serve with rice, rice vermicelli noodles or naan to soak up the flavorful liquid.

Provided by Yasmin Fahr

Categories     dinner, weeknight, seafood, main course

Time 20m

Yield 4 servings

Number Of Ingredients 15

2 large garlic cloves, minced or grated
1 teaspoon minced or grated ginger
1 teaspoon ground turmeric
Kosher salt and black pepper
1 tablespoon olive oil
1 pound large shrimp, peeled and deveined, tails on or off
2 tablespoons vegetable oil
1 (14-ounce) can full-fat coconut milk
1 tablespoon soy sauce
3 packed cups baby spinach
1 lime, halved
1 fresno, jalapeño or serrano chile, thinly sliced
2 scallions, white and light green parts, thinly sliced
1/2 packed cup cilantro leaves and tender stems, roughly chopped
Steamed rice, vermicelli noodles or naan, for serving

Steps:

  • In a mixing bowl, mix together the garlic, ginger, turmeric, 1 teaspoon salt, ½ teaspoon pepper and the olive oil. Add the shrimp and mix to coat well.
  • Heat the vegetable oil in a large skillet over medium-high until shimmering. Add the shrimp in an even layer and cook, undisturbed, for 2 minutes. Pour in the coconut milk and soy sauce, stir to combine and turn the shrimp. Raise the heat to high and adjust it to maintain a simmer (avoid bringing to a boil), and cook until the liquid is slightly thickened and shrimp are almost cooked through, stirring occasionally, about 3 minutes. Stir in the spinach in batches until wilted.
  • Remove from the heat and squeeze in the juice from a lime half. Adjust seasoning with more lime and salt as needed. Top with the chiles, scallions and cilantro, and serve with rice, noodles or naan.

CHEF JOHN'S BAY SCALLOP CHOWDER



Chef John's Bay Scallop Chowder image

Every once in a while I make a dish that no matter how great it tastes, I just can't get past how it looks, and that was the case with this very easy, incredibly delicious scallop chowder. If you do make it, and want a thicker, more traditional chowder base, simply mash some of your potatoes into the mixture.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Chowders

Time 45m

Yield 4

Number Of Ingredients 16

2 teaspoons olive oil
2 slices bacon, cut into small pieces
½ yellow onion, diced
1 rib celery, diced
2 cloves garlic, minced
1 (8 ounce) bottle clam juice
1 cup low-sodium chicken broth
1 cup cubed Yukon Gold potatoes
1 pinch cayenne pepper, or to taste
freshly ground black pepper to taste
½ cup heavy whipping cream
1 red Fresno chile pepper, diced
1 teaspoon lemon zest
salt to taste
1 pound bay scallops
1 tablespoon chopped fresh tarragon

Steps:

  • Heat olive oil in a skillet over medium heat; cook and stir until fat renders and bacon is slightly browned, 3 to 5 minutes. Add onion to bacon; cook and stir until soft and translucent, 3 to 5 minutes. Stir celery and garlic into onion mixture, cook until fragrant, 1 minute.
  • Pour clam juice, chicken broth, potato, cayenne pepper, and black pepper into bacon mixture; bring to a simmer, reduce heat to medium low, and cook until potatoes are almost tender, 12 to 15 minutes. Stir cream and chile pepper into potato mixture; bring to a simmer and cook until potatoes are completely tender and chowder flavors combine, about 5 minutes. Season with lemon zest and salt.
  • Stir scallops into chowder and cook over medium heat until scallops are tender and white, 1 to 3 minutes. Remove from heat; stir in tarragon.

Nutrition Facts : Calories 300.2 calories, Carbohydrate 17.2 g, Cholesterol 96.6 mg, Fat 11.1 g, Fiber 1.6 g, Protein 32.9 g, SaturatedFat 4.5 g, Sodium 642.2 mg, Sugar 1.8 g

Tips:

  • Use fresh seafood. Fresh shrimp and scallops will give your chowder the best flavor. If you can't find fresh seafood, frozen seafood is a good option. Just be sure to thaw it completely before cooking.
  • Don't overcook the seafood. Seafood cooks quickly, so be careful not to overcook it. Overcooked seafood will be tough and chewy.
  • Use a good quality coconut milk. Coconut milk is a key ingredient in this chowder, so be sure to use a good quality brand. I recommend using a full-fat coconut milk for the best flavor.
  • Add some vegetables. Vegetables will add some extra flavor and nutrition to your chowder. Some good options include corn, potatoes, carrots, and celery.
  • Season to taste. Be sure to season your chowder to taste. Salt, pepper, and garlic powder are all good options. You can also add some cayenne pepper for a little spice.

Conclusion:

Shrimp and scallop chowder with coconut milk is a delicious and easy-to-make soup that is perfect for a weeknight meal. It is also a great way to use up leftover seafood. This chowder is creamy, flavorful, and packed with shrimp and scallops. It is sure to be a hit with your family and friends.

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     #north-american     #soups-stews     #fruit     #seafood     #caribbean     #central-american     #diabetic     #dinner-party     #nuts     #chowders     #shrimp     #dietary     #scallops     #coconut     #shellfish

Related Topics