Shrimp & Scallop Chowder with Coconut Cream

thetravelingepicurean.com

Adventures in RVing

We are pesky pescatarians who eat mostly plant-based meals.

1 lb. medium size shrimp - cleaned, deveined and tail shells off

3 extra large sea scallops (4/5 large or 5/6 medium)

2 cups clam juice

2 cups half and half OR you can use 1 can of coconut milk instead if you don’t want to use a milk product

½ cup coconut cream (I love the coconut cream sold at Trader Joe’s)

½ cup cream sherry (pink)

½ white wine (¼ to deglaze pan with veggies (the other ¼ cup is for when you add in the shrimp and scallops at the end)

¼ cup sweet Spanish onion - finely chopped

¼ cup celery - finely chopped

½ Tsp dried Thyme

1 large bay leaf

Chopped fresh chives

½ Tsp salt

1 Tbsp olive oil

1 Tsp corn starch slurry (1 Tsp corn starch mixed with 3 Tbsp simmering broth)

1 Tsp Siracha or Tabasco (Siracha is a hot chile sauce that is sold by the Tabasco) this also gives the broth a little bit of color on top of flavor

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