Slow Cooker White Fish And Shrimp Chowder With Coconut Milk And Curry Recipes

SLOW COOKER WHITE FISH AND SHRIMP CHOWDER WITH COCONUT MILK AND CURRY

Steps:

• Place all the ingredients of step 1 in the slow cooker.Cover and cook on high for 2 ½ hours.After cooking, add 1 teaspoon of starch to ¼ cup milk and mix into the chowder.Add the 15% cooking cream.Cut the fish into large chunks and add the fish and shrimp to the slow cooker. Add another 30 minutes on the slow cooker so the fish gently cooks.Add the very end, add the lemon juice and season to taste.Top with fresh cilantro.Source: Chef Mario Martel

CROCK POT SHRIMP CHOWDER

Steps:

• In a small skillet, saute onion in butter until tender.
• In crockpot, combine the onion mixture, milk, soups, corn, Creole seasoning and garlic powder.
• Cover and cook on low for 3 hours.
• Stir in shrimp and cream cheese.
• Cook 30 minutes longer or until shrimp are heated through and cheese is melted.
• Stir to blend.

SHRIMP AND SCALLOP CHOWDER WITH COCONUT MILK

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.