How To Prepare Crab And Scallop Chowder?

Product(s):
Ocean Catch Cooked Blue Swimming Crab Meat

Ocean Catch Cooked Blue Swimming Crab Meat | Buy 9 Get 1 Free

Canadian Wild Catch Scallops

Canadian Wild Catch Scallops (20/30 Large) | Buy 9 Get 1 Free

Canadian Wild Catch Scallops (10/20 Large) | Buy 9 Get 1 Free

Japanese Hokkaido X-Large Scallops

Japanese Hokkaido X-Large Scallops | Buy 9 Get 1 Free

Preparation Time: 20 mins Cooking Time: 40 mins Serving: 8-10

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.