Coconut Lime Seafood Chowder (wash)

Ready in 45 minutes

Try this Coconut Lime Seafood Chowder (wash) recipe, or contribute your own. "Lime" and "Milk" are two of the tags cooks chose for Coconut Lime Seafood Chowder (wash).

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Ingredients

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18 oz Coconut milk
18 oz Fish stock
2 Stalks lemongrass; sliced
1 md Shallot; chopped
2 Garlic; chopped
1/4 c Cilantro; chopped
2 Inches ginger root; chopped
Juice of 2 large limes
2 Kiefer leaves
3 lg Shiitake mushrooms; sliced
1/4 c Cornstarch
1/4 c Water
6 Mediterranean mussels
12 Manila clams
12 Sea scallops
12 Shrimp; size 16-20
12 oz fish; Your favorite, cubed

Original recipe makes 6

Servings  

Preparation

Garnishes: cilantro sprigs, sesame seeds, chili oil. Combine first 10 ingredients in a shallow saucepan and bring to a boil. Once mixture is at a boil, reduce temperature and simmer for 15 minutes. Mix corn starch and water together and slowly add to the simmering mixture, whisking constantly. Allow contents to simmer for another 5 minutes. Pour broth mixture through a fine strainer and return to pan. Bring broth back to a simmer and add fresh seafood. Cook until seafood is just done and shellfish have opened. Be sure not to overcook To serve, portion seafood amongst 6 bowls an dladle broth over. Garnish with the cilantro sprigs, sesame seeds and chili oil. Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1 Typed and MC_Busted by Brenda Adams ~~ltadamsfmle~~at;sprintmail.com> Recipe by: Inn at Ludlow Bay, Port Ludlow, Wash.

Calories Per Serving: 351 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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