Thai Seafood Chowder

Serves: 6
Total Calories: 224


1 (16-ounce) jar salsa verde
1 (13-ounce) can coconut milk
1 teaspoon dried ground lemongrass, such as Thai Kitchen
2 cups water
1 cube fish-flavored bouillon (large), such as Knorr
1 (6-ounce) package pink salmon, flaked and drained
1 (6-ounce) can lump crabmeat
8 ounces cooked shrimp, thawed if frozen, cut into bite-size pieces


Combine the salsa, coconut milk, lemongrass, and water in a saucepan, and bring to a boil over medium heat. Add the bouillon cube and stir to dissolve. Stir in the salmon, crab, and shrimp and heat through, about 2 minutes. Serve hot.

From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 6
Total Calories: 224
Calories from Fat: 138

This Thai Seafood Chowder recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.

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