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Jalapeno-Seafood Chowder

You'll get plenty of spice and jalapeno flavor with this medley of seafood, all mixed into a wonderfully creamy chowder. We introduced an Asian flare here with coconut milk and curry, which we love. You're sure to enjoy it as well.

Jalapeno-Seafood Chowder Recipe

Jalapeno-Seafood Chowder


  • 3 slices bacon, chopped
  • 4 jalapeno peppers, chopped
  • 1 medium carrot, peeled and chopped
  • 3 cup potatoes, peeled and diced
  • 2 cups water
  • 1 pound raw shrimp, peeled and deveined
  • 8 ounces salmon, chopped
  • 8 ounced tuna, chopped
  • 2 tablespoons melted butter
  • 1 teaspoon salt
  • 1 tablespoon fresh minced parsley
  • 1/2 teaspoon curry powder
  • 1 teaspoon red curry paste
  • 14 ounces coconut milk
  • 5 ounces evaporated milk

Cooking Directions

  • Heat a large soup pot to medium heat and add bacon. Cook about 6-8 minutes, or until bacon begins to crisp. Remove bacon and set aside. Reserve bacon grease.
  • Add carrot and jalapeno peppers. Stir and cook until vegetables are tender, about 5-6 more minutes.
  • Add diced potatoes and water. Bring to a boil and cook about 12 minutes, or until potatoes are nice and tender.
  • Add shrimp, salmon, and tuna. Cook about 8 minutes, or until the seafood is cooked through.
  • Add butter, salt, parsley, curry powder and red curry paste. Stir.
  • Add coconut milk and evaporated milk. Heat thoroughly and stir to ensure curry pasted infuses properly.
  • Remove from heat and set into serving bowls.
  • Garnish with bacon crumbles and serve!

NOTE: You can thicken your chowder with a bit of corn starch if you prefer it a bit thicker.



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