Start your autumn this year with this chowder soup, a tropical twist to your traditional clam chowder soup. This chowder consists of coconut milk, resulting in a lighter chowder soup, compared to a traditional chowder soup that uses heavy cream. Coconut milk has less fat than cow’s milk and is packed with vitamins C, E, B1, B3, B5, and B6 as well as iron, selenium, sodium, calcium, magnesium and phosphorus.
Servings: 10-15 persons (makes 1 gallon)
Dry white wine: 2 cups
Water: 1 cup
Garlic, crushed: 4 cloves
Fresh ginger, peeled, rough chopped: 1 oz.
Lemon grass, rough chopped: 4 stalks
Kaffir lime leaves: 5 ea.
Clam juice, canned: 24 fl. oz.
Chicken stock: 1 qt.
Coconut milk: 24 fl. oz.
Heavy cream: 1 cup
Curry powder: 2 tsp.
Russet potatoes, med. diced: 1.5 lbs.
Straw mushrooms: 1 can
Shrimp, med. diced: 1 lb.
Lemons, juiced: 4 ea.
Basil leaves, julienne: ½ cup
Salt, as needed
Directions:
- Combine the wine, water, garlic, ginger, lemon grass, kaffir lime leaves, clam juice, chicken stock, together in a large pot. Simmer at med-low for about 30 minutes.
- After 30 minutes, strain the soup in order to remove the aromatics.
- Into the strained soup, add coconut milk, heavy cream, curry powder, potatoes, mushrooms and salt. Simmer at med-low until the potatoes are cooked (about 15-20 minutes).
- Finally, add the shrimp and lemon juice. Continue to simmer until shrimp is cooked (about 5-7 minutes).
- Garnish with basil leaves and enjoy.
