Recipe by PixelAngelBaby
"Can't believe I made this all on my own. I was inspired by other fish chowder and stew recipes. It was so good it surprised me! My family went back for seconds. I wanted the soup to be chunky, so I made sure water didn't rise above the levels of the other ingredients.
It was the perfect meal to break my fast with, and my family. (It's Ramadan! hehe) Ramadan Kareem! Peace be upon you."
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1 1/2 pounds
uncooked medium shrimp, peeled and deveined - thawed if frozen
grouper fillets, thawed if frozen
tilapia fillets, thawed if frozen
extra-virgin olive oil
ground black pepper
peeled, cubed potatoes
canned sweet corn kernels, drained
chopped fresh cilantro
water, or as needed to cover
unsweetened coconut cream (not cream of coconut), or to taste
whole wheat flour, or as needed
This is a very easy & tasty chowder. I used extra large shrimp & pollock for the white fish. Instead of adding water I substituted sodium reduced chicken broth. The chowder is so chunky you don't need to thicken it, if at all. Great job Maddie
I've been looking everywhere for a chowder that's unique while keeping close to the original...I'll be trying this tomorrow :) I've got shrimp, scallops, tilapia & crab legs...I can already taste it :) thanks for the great instructions also!
* Percent Daily Values are based on a 2,000 calorie diet.
Chunky Fish and Shrimp Chowder
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 46
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