Langostino chowder
Rich, creamy langostino chowder, you won't believe it's dairy-free.
Ingredients
- 1 pinch saffron
- 1/2 cup water (filtered or spring) hot
- 1 cup coconut milk canned, regular (not light)
- 1 bell peppers roasted, red
- 2 cups corn divided, thawed if frozen
- 16 ounces potatoes red or baby Dutch, 1/2" dice
- 1/2 tsp white pepper
- 1/8 tsp sea salt omit for low sodium diet
- 12 ounces langostino tails, thawed in fridge overnight if frozen
Instructions
- Sprinkle the saffron into the hot water and let sit 10 minutes to bloom.
- Add coconut milk, roasted pepper, and 1 cup of the corn kernels to a blender and blend until smooth and creamy.
- Put all remaining ingredients except the langostino into a large heavy-bottomed saucepan or Dutch oven. Bring to a boil.
- Reduce heat and simmer 20 minutes until potatoes are just tender.
- Stir in langostino, cook 5 minutes. Top with finely minced parsley if desired and serve at once.
Nutrition
Calories: 117kcalCarbohydrates: 16gProtein: 10gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.005gCholesterol: 38mgSodium: 289mgPotassium: 316mgFiber: 3gSugar: 4g