Healthy Yellow Curry Seafood Chowder with Coconut Milk
The coconut milk creates a rich, velvety broth without feeling overly heavy, while the curry adds warmth and depth that pairs beautifully with seafood.
Equipment
- Large soup pot or Dutch oven
- Cutting Board
- Sharp Knife
- Wooden Spoon
- Measuring cups and spoons
Ingredients
- 2 tbsp butter, ghee, olive oil, or avocado oil
- 1 med onion diced
- 3 cloves garlic minced
- 2 stalks celery diced
- 2 med carrots diced
- 3 med potatoes peeled and cubed, yukon gold work well
- 2 Tbsp yellow curry powder
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp sea salt
- 1/4 tsp fresh ground pepper
- 4 cups broth seafood, chicken or vegetable
- 1 tsp Dijon mustard
- 14 oz. full fat coconut milk
- 3 cups seafood of choice (shrimps, scallops, cod, haddock, mussels, etc...) thawed if frozen
- 1 Tbsp tamari or soy sauce adds umami flavour
- 1 Tbsp fresh lemon juice
- 2 Tbsp fresh parsley optional for garnish
Instructions
- Heat the butter or oil in a large soup pot over medium heat.
- Add the onion, celery, and carrots. Cook for about 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften.
- Stir in the garlic and cook for another minute until fragrant.
- Sprinkle in the yellow curry, onion powder, garlic powder, salt, and pepper. Stir well for about 30 seconds to toast the spices.
- Add the potatoes, broth, and tamari. Bring to a boil, then reduce to a gentle simmer for 15 to 20 minutes until the potatoes are fork tender.
- Stir the Dijon mustard into the coconut milk, then pour it into the soup. Return to a gentle simmer.
- Add the frozen seafood. Simmer gently for 5 to 7 minutes, just until the seafood is cooked through. Avoid boiling, as seafood can become tough if overcooked.
- Stir in the fresh lemon juice and taste. Adjust the salt, pepper, or curry powder if desired.
- Ladle into bowls and garnish with fresh parsley. Serve with warm sourdough bread, biscuits, or crackers.
Notes
- A frozen seafood chowder blend makes this recipe incredibly easy and usually contains a delicious mix of shrimp, scallops, fish, and shellfish.
- Feel free to substitute fresh vegetables with frozen vegetables when your fridge is looking a little empty. They work beautifully in this recipe.
- For a thicker chowder, mash a few of the cooked potatoes against the side of the pot before adding the seafood.
- Leftovers will keep in the refrigerator for up to 3 days. Reheat gently over low heat. Avoid boiling after the seafood has been added.
- Freezing is not recommended once cooked, as seafood can become rubbery and the coconut milk may separate slightly after thawing.