Lunch

Curried Seafood Chowder is for Lunch.

Curried Seafood Chowder takes 15 minutes to prepare.

Curried Seafood Chowder takes 120 minutes to cook.

Curried Seafood Chowder makes 8 servings.

The ingredients for Curried Seafood Chowder are:

4 Cups Pacific Natural Foods Cashew Carrot Ginger Soup
2 Cups College Inn Thai Coconut Curry Chicken Broth
6-8 oz Raw, Deveined Shrimp (Cut into chunks)
6-8 oz Raw Scallops (Cut into peices)
1 Medium Onion (diced)
2 Red Potatos (diced)
1 Can Sweet Corn (drained)
1 Boneless Skinless Chicken Breast (Diced)
Pepper to taste
Salt to taste
Chipolte Sauce (if you like a little spice)

Here is how you make Curried Seafood Chowder:

Bring 4 cups of Pacific Natural Foods Cashew Carrot Ginger Soup & 2 Cups College Inn Thai Coconut Curry Chicken Broth into a large pot. Bring to a boil, Reduce to SimmerPlace Chicken Breast, Onion, & Potatoes into the soup mix. Continue to simmer until your potatoes are soft and your soup begins to thicken. (If you need more liquid use about 1 C of water or vegetable broth)While you soup is simmering, clean & chop your shrimp and scallops. Season w/ salt, pepper, and chipolte sauce, cover with plastic and place into the fridge until you're ready to add to the chowder.When your chowder has reached the desired thickness (about 90-120 mins), add shrimp, shallops, & sweet corn. Simmer for about 5 mins. (Don't over cook the seafood &/or make your corn mushy).Great with a piece of crusty bread and a salad...Serving Size:?Makes 8 1-Cup ServingsNumber of Servings: 8Recipe submitted by SparkPeople user PUNKINPIE178.

The nutritional information for Curried Seafood Chowder is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 183.8

• Total Fat: 3.5 g
• Cholesterol: 45.5 mg
• Sodium: 766.5 mg
• Total Carbs: 26.7 g
• Dietary Fiber: 3.3 g
• Protein: 12.7 g