Spicy Caribbean Seafood Chowder Recipe
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 This recipe for Spicy Caribbean Seafood Chowder is from CulinArt, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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Category: |
Category: |
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Ingredients: |
Ingredients: 8 ounces margarine
2 cloves garlic minced fine
1 pound onions diced
¾ cup flour
½ pound corn kernels
1 pound red and green bell peppers diced
1 each jalapeno chile peppers diced fine
2 pounds potatoes peeled and diced
1 gallon clam broth
1 quart milk
1 quart coconut milk or 2 x 14 oz. cans
2 pounds surimi or combination of cooked seafood
¼ cup fresh cilantro chopped
to taste salt and pepper --
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Directions: |
Directions:Saute onion and garlic in margarine and cook until onion is translucent. Add flour and cook 5
minutes to make a roux.
Add other vegetables, saute lightly and add the broth. Bring to simmer and cook 20 to 30 minutes
until potatoes are tender.
Add coarsely chopped surimi and/or seafood and return to simmer. Meanwhile heat milk and
coconut milk to about 180 degrees and add slowly to soup. Adjust seasoning, but do not let soup
boil (hold at approx 180 degrees.)
Add cilantro and adjust seasoning just before serving.
NOTE: For richer chowder, use half and half in place of some of the milk. |
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Number Of
Servings: |
Number Of
Servings:48 |
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