Ingredients for Curried Seafood Chowder
- nonstick cooking spray
- Sliced Mushrooms
- 1/2 cup chopped onion
- 2 tablespoons curry powder
- 2 tablespoons all-purpose flour
- 1 cup skim evaporated milk
- Milk
- Chicken Bouillon Powder
- Sherry Wine
- Cayenne
- Nutmeg
- Ginger
- Sugar
- Medium Shrimp
- 1 pound sea scallops
- Lemon Juice
- Green Onions
- Sweet Bell Peppers
- Frozen Green Pea
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How to Make Curried Seafood Chowder
- Lightly coat a large Dutch oven or pot with nonstick spray. Sauté 1 cup sliced mushrooms and 1/2 cup chopped onion over medium-high heat until softened, about 5 minutes.
- Stir in 2 tablespoons curry powder and 2 tablespoons all-purpose flour. Cook for 1 minute, stirring constantly.
- Add 4 cups low-sodium chicken or vegetable bouillon, 1 cup skim evaporated milk, 1/2 cup skim milk, 1/2 teaspoon black pepper, 1/4 teaspoon cayenne pepper (optional), 1/4 cup chopped fresh cilantro, and 1 1/2 cups water. Bring to a boil.
- Add 1 pound peeled and deveined shrimp and 1 pound sea scallops. Return to a boil, then immediately reduce heat to a simmer.
- Simmer, stirring occasionally, until shrimp curl and scallops turn opaque, about 15 minutes.
- Remove from heat and stir in 1 cup frozen peas.
- Let stand, covered, for 10 minutes to allow flavors to meld. Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
17g
Fat
25g
Carbs
7g
