Ingredients

2 cans crushed tomatoes
1 tablespoon chopped fresh basil
1/2 teaspoon garlic powder
1 teaspoon salt
1 teaspoon black pepper
1 lb scallops ( or conch or halibut , chopped )
1 can cream of coconut
1 cup heavy cream
Caribbean Scallop Chowder is a delicious and hearty soup that originated in the Caribbean. This soup is made with crushed tomatoes, chopped basil, garlic powder, salt, black pepper, and chopped scallops or conch or halibut, cooked in a mixture of cream of coconut and heavy cream. The soup is simmered to perfection and served hot. The flavors are both savory and sweet, creating a dish that is perfect for any season. With its rich, creamy texture and satisfying seafood flavor, Caribbean Scallop Chowder is sure to become a favorite in your home.

Instructions

1.In a large pot, combine crushed tomatoes, chopped basil, garlic powder, salt, black pepper, and chopped scallops, halibut or conch.
2.Bring the mixture to a boil and let it simmer for 5-7 minutes.
3.Add the can of cream of coconut, followed by the heavy cream, and stir the soup until well combined.
4.Cook the soup for another 5-10 minutes, or until the seafood is cooked through. Serve hot.

PROS

This soup is loaded with the flavors of the Caribbean, making it hearty and delicious.

The scallops or conch add a touch of lightness to the dish, while the coconut cream gives it a nice sweetness.

It is a perfect meal for a cold winter day or a cool summer evening.

CONS

This soup is high in fat and should be eaten in moderation.

It may also contain high levels of sodium due to the use of canned tomatoes and can of cream of coconut.

HEALTH & BENEFITS

Seafood is an excellent source of lean protein, omega-3 fatty acids, and other nutrients that can support heart and brain health.
Tomatoes are also a great source of vitamin C and lycopene, which is an antioxidant that can help protect against some types of cancer.
Coconut cream, while high in calories, has been shown to have some health benefits, including boosting the immune system and reducing inflammation.

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