Ingredients
- 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.