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Caribbean Seafood Chowder

Caribbean Seafood Chowder

Caribbean Seafood Chowder

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Ingredients

  • Creamy Soup Base:
  • • 4 tablespoons organic butter or ghee
  • • 2 celery stalks, chopped
  • • 1 small onion, diced
  • • 1 carrot, peeled and diced
  • • 1 small parsnip, peeled and diced
  • • 4 Roma tomatoes, diced
  • • 2 teaspoons jerk spice
  • • 4 cups of chicken broth
  • Chowder Part of the Soup:
  • • 1 cup canned coconut milk
  • • 1 large parsnip, peeled and diced
  • • 1 pound medium shrimp, peeled and deveined
  • • 1/2 pound calamari tubes, cut into rings
  • • 3/4 pound halibut, cut into 1-inch cubes
  • • 1 bunch of asparagus, hard ends cut off and cut into 1-inch sections
  • • 1 teaspoon red pepper flakes
  • • 1 teaspoon garlic powder
  • • 1 tablespoon cooking Sherry
  • • Sea salt and ground pepper, to taste
  • Optional Garnishes:
  • • Crumbled bacon and some freshly ground pepper

Directions

  1. In a heavy-bottomed pot, place butter, celery, onion, carrot, small parsnip, jerk spice, tomatoes. Cook on medium for approximately 5 minutes until the onions are translucent.
  2. Add chicken broth. Bring to a boil and then reduce heat. Simmer until the parsnips are fork tender. Using an immersion blender, blend until smooth. (alternative: use a stand blender to puree in batches and return to pot).
  3. Whisk in the coconut milk. Add the large parsnip, shrimp, calamari, halibut, asparagus, red pepper flakes, garlic powder, coconut milk, salt, and pepper.
  4. Cook on medium-low for about 30 minutes to really let all of the flavors blend together.
  5. Ladle the soup in bowls and garnish with crumbled bacon and ground pepper if desired.
  6. Enjoy!

Ingredients

  • Creamy Soup Base:
  • 4 tablespoons organic butter or ghee
  • 2 celery stalks, chopped
  • 1 small onion, diced
  • 1 carrot, peeled and diced
  • 1 small parsnip, peeled and diced
  • 4 Roma tomatoes, diced
  • 2 teaspoons jerk spice
  • 4 cups of chicken broth
  • Chowder Part of the Soup:
  • 1 cup canned coconut milk
  • 1 large parsnip, peeled and diced
  • 1 pound medium shrimp, peeled and deveined
  • 1/2 pound calamari tubes, cut into rings
  • 3/4 pound halibut, cut into 1-inch cubes
  • 1 bunch of asparagus, hard ends cut off and cut into 1-inch sections
  • 1 teaspoon red pepper flakes
  • 1 teaspoon garlic powder
  • 1 tablespoon cooking Sherry
  • Sea salt and ground pepper, to taste
  • Optional Garnishes:
  • Crumbled bacon and some freshly ground pepper

Directions

  1. In a heavy-bottomed pot, place butter, celery, onion, carrot, small parsnip, jerk spice, tomatoes. Cook on medium for approximately 5 minutes until the onions are translucent.
  2. Add chicken broth. Bring to a boil and then reduce heat. Simmer until the parsnips are fork tender. Using an immersion blender, blend until smooth. (alternative: use a stand blender to puree in batches and return to pot).
  3. Whisk in the coconut milk. Add the large parsnip, shrimp, calamari, halibut, asparagus, red pepper flakes, garlic powder, coconut milk, salt, and pepper.
  4. Cook on medium-low for about 30 minutes to really let all of the flavors blend together.
  5. Ladle the soup in bowls and garnish with crumbled bacon and ground pepper if desired.
  6. Enjoy!