Asian Seafood Chowder
Servings: 6 servings
Calories: 425kcal
Asian seafood chowder is a beautiful marriage of flavors and textures, offering a unique twist on a New England clam chowder. If you're a fan of Southeast Asian cuisine or simply looking to try something new, this chowder is sure to delight your taste buds and become a favorite in your culinary repertoire.
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Equipment
Ingredients
- 3 Tbsp oil
- 2 large celery sticks (with leaves) thinly sliced
- 1 large sweet onion diced
- 2 cloves garlic minced
- 1 tsp grated ginger
- 1 stalk lemongrass tender inner bulb, minced
- 1 large jalapeno seeded and diced
- 3 kaffir lime leaves tear the edges to release flavor
- 2 dried bay leaves
- 660 g clam juice from the canned clams
- 400 g coconut cream
- 420 g Yukon gold potatoes peeled, cut into small cubes
Seasonings:
- Freshly ground black pepper
- Salt as needed
Seafood:
- 170 g canned chopped clams drained weight (2 of 6.5 oz canned chopped clams)
- 224 g large shrimp shelled and deveined
- 224 g cooked crab meat lumps or use imitation crab meat
- 112 g mussels I use frozen mussel meat (weight is without shells)
Serve with:
- Fresh cilantro leaves finely chopped
- oyster crackers
Instructions
- Preheat a large heavy-bottom pot over medium heat. Add oil. Swirl the pot to cover the base of the pot. Add celery, onion, jalapeno, garlic, bay leaves, kaffir lime leaves and stir fry for about 8-10 minutes over medium-low heat until the onion is soft but not colored. Take care not to burn them
- Add the clam juice and diced potatoes. Bring to a boil and then lower the heat to medium-low and cook until the potatoes are cooked through, but not mushy, about 15-20 minutes. You can prepare up to this point if you want to cook ahead
When ready to serve:
- Bring the soup back to a gentle simmer over medium-low heat. Add the shrimp and cook until they are about to turn pink, but not completely. If you are using mussels still in their shells, add them in too at the same time and cook until they open up (discard the ones that do not open).
- Add the coconut milk and let it heat to a very gentle simmer (Do not let it come to a boil). Coconut milk will "break" and separate if you heat it on high heat
- Stir in the cooked crab meat/imitation crab meat, minced clam meat, and mussel meat . Have a taste. Season with salt and freshly ground pepper to your taste preference
- Garnish with chopped fresh cilantro leaves and oyster crackers on the side
Nutrition
Serving: 1serving | Calories: 425kcal | Carbohydrates: 35g | Protein: 7g | Fat: 31g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 4mg | Sodium: 441mg | Potassium: 739mg | Fiber: 4g | Sugar: 7g | Vitamin A: 227IU | Vitamin C: 28mg | Calcium: 44mg | Iron: 3mg
