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Touch Of The Tropics Seafood Chowder
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Nutrition Facts
Serving Size 85 g
(Approx. 24 Servings)
Amount Per Serving
Calories 60 Calories From Fat 25
% Daily Value*
Total Fat 3 g 5%
Saturated Fat 1 g 5%
Trans Fat 0.0 g
Cholesterol 35 mg 12%
Sodium 85 mg 4%
Total Carbohydrate 2 g 1%
Dietary Fiber 0 g 0%
Sugars 1 g
Protein 7 g
Vitamin A 2% • Iron 2%
Vitamin C 10% • Calcium 0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Touch Of The Tropics Seafood Chowder
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Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
Serves
24  People

Ingredients

Recipe makes 24 Servings

1 Lb Gulf Shrimp
1 Lb fresh tilapia fillet
3 Tbsp H-E-B Extra Virgin Olive Oil
2 Tbsp lime, juiced
2 cup(s) greenhouse tomatoes, chopped
1 yellow onion, chopped
1 green bell peppers, chopped
3 garlic, minced
1/2 Tsp crushed red pepper flakes
1/2 Tsp kosher salt
13 1/2 Oz unsweetened coconut milk
1/2 cup(s) cilantro, chopped
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Instructions

1
Combine 2 tablespoons oil with fresh lime juice in a 1-gallon sealable plastic bag. Peel and devein shrimp. Cut fish into 1-inch pieces. Place shrimp and fish in bag; toss to coat and set aside to marinate.
2
Meanwhile, chop tomatoes, onion and bell pepper. Mince garlic. Heat 1 tablespoon oil in a 4-quart pot over Medium-High heat. Add onion, bell pepper, and garlic; cook 5 minutes. Add tomatoes, salt, and red pepper flakes; cook 2 minutes longer.
3
Pour in coconut milk and bring to a boil; add fish and shrimp. Cook 4 to 5 minutes or until seafood has turned from translucent to opaque (white); stir occasionally. Remove from heat. Season with salt and stir in cilantro. Season to taste. Serve hot

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