Crab And Scallop Chowder Recipe

Ingredients

• 500g cram meat

• 500g scallop

• 1 litre vegetable stock

• 3 cans coconut milk

• 4 tsp. Old Bay seasoning

• 1 tbsp. paprika

• 1 1/2 bag corn

• 4 medium red potatoes

• 4 stalks celery

• 3 large carrots

• 1 large onion

• 4 cloves garlic

• 1 tsp. dried thyme

• 2 tbsp. olive oil

• 1 tsp. salt

• 1/2 tsp. black pepper

• Sriracha hot sauce, for garnish (optional)

Instructions

1. Rinse the crab meat & scallops, and cut into bite-sized pieces. Keep chilled until you are ready to add them to the soup.
2. Dice up the celery, onion, carrots, garlic, & potatoes & throw them in a big soup pan with the olive oil. Cook over medium-high heat, stirring frequently, for about 10 minutes. Add in the Old Bay seasoning, paprika, thyme, salt & pepper. Stir well. Add in the vegetable stock & bring to a boil. Stir in the coconut milk & corn & reduce the soup to a simmer. Cook for about 20 minutes more, stirring occasionally. Stir in the crab meat & scallops 5 minutes before you are ready to eat (they only need a few minutes to cook). Serve warm with a dash of sriracha on top for spice.