Thai Seafood Chowder Recipes

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THAI SEAFOOD CHOWDER



Thai Seafood Chowder image

This flavorful seafood chowder, made with shrimp, lump crab meat and salmon is absolutely delicious.

Provided by cannedfood

Categories     < 15 Mins

Time 10m

Yield 6 serving(s)

Number Of Ingredients 8

1 1/2 cups salsa verde
about 13 ounces light coconut milk
1 teaspoon dried lemon grass, such as Thai Kitchen
2 cups water
1 large about 9 grams fish flavor bouillon cube, such as Knorr
about 6 ounces pink flaked and drained salmon
about 6 ounces lump crabmeat
8 ounces cooked shrimp, thawed if frozen, cut in bite-size pieces

Steps:

  • Combine the salsa, coconut milk, lemon grass and water in a saucepan, cook over medium heat until boiling.
  • Add the bouillon cube and stir to dissolve. Stir in the salmon, crab and shrimp and heat through, about 2 minutes.

Nutrition Facts : Calories 59.3, Fat 0.6, SaturatedFat 0.1, Cholesterol 73.7, Sodium 532.8, Carbohydrate 4.1, Fiber 0.2, Sugar 1, Protein 8.9

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.

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