Luxurious Pescatarian Seafood Chowder Recipe

About this recipe

A rich and creamy seafood chowder featuring a medley of salmon, shrimp, prawns, and scallops, perfectly seasoned with aromatic spices. Ideal for a comforting dinner solution.

Ingredients

• 30G Primi Piatti Thyme Flakes
• 200 g Shrimpop Tandoori Torpedo Shrimp
• 1 pack (200 g) Itc Master Chef Medium Prawns | Peeled & Deveined | High Protein
• 250 ml Coco Mama Coconut Milk
• 200 gm Salmon
• 125 g Mooz Butter Garlic & Herbes
• 1 Kg Red Lotus Special Flour
• 1 g Dry Fruit Hub Pure & Natural Saffron
• 50 g On1Y Onion Powder
• 100 g Zoff Garlic Powder
• 200 g Lemon
• 50 g Black Pepper

Instructions

1. 1. Melt 1/4 cup Mooz Butter Garlic & Herbes in a large pot over medium-high heat. Add 3 tablespoons minced garlic and sauté until fragrant, about 1 minute.
2. 2. Whisk in 1/3 cup Red Lotus Special Flour and cook, stirring constantly, until the mixture forms a smooth paste, about 1 minute.
3. 3. Gradually whisk in 4 cups Coco Mama Coconut Milk until the mixture is smooth and begins to thicken.
4. 4. Stir in 1/2 cup onion powder, 2 tablespoons lemon juice, 1 pinch Primi Piatti Thyme Flakes, and 1 pinch Dry Fruit Hub Pure & Natural Saffron. Cook and stir over medium heat until the mixture thickens, about 5 to 10 minutes.
5. 5. Add 1 cup diced salmon, 1 cup Shrimpop Tandoori Torpedo Shrimp, and 1 cup Itc Master Chef Medium Prawns to the pot. Bring the mixture to a gentle simmer.
6. 6. Reduce the heat to medium-low and cook, stirring occasionally, until the seafood is fully cooked and the chowder is hot, about 30 minutes.
7. 7. Serve the chowder hot, garnished with fresh thyme if desired.