Creamy Caribbean Prawn and Snapper Chowder Recipe

Creamy Caribbean Prawn and Snapper Chowder Recipe

4.8

This Creamy Caribbean Prawn and Snapper Chowder brings together the tropical flavours of the Caribbean with a rich, creamy broth. Fresh prawns and snapper, along with coconut milk, herbs, and spices, make this a hearty, warming dish with a tropical twist that’s perfect for any season.

Ingredients:

  • 300g prawns, peeled and deveined
  • 300g snapper fillets, cut into pieces
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 2 celery stalks, chopped
  • 2 tbsp plain flour
  • 3 cups fish stock
  • 1 can (400ml) coconut milk
  • 2 potatoes, diced
  • 2 carrots, sliced
  • 2 sprigs fresh thyme
  • ½ tsp allspice
  • Salt and pepper, to taste
  • Juice of 1 lime
  • Fresh parsley, for garnish

Instructions:

  1. Sauté the base
    1 Sauté the base

    In a large pot, heat olive oil and butter over medium heat. Sauté onions, garlic, and celery until soft and fragrant. Stir in flour and cook for 2 minutes to create a roux.

  2. Simmer the chowder
    2 Simmer the chowder

    Gradually whisk in the fish stock and coconut milk, bringing it to a simmer. Add potatoes, carrots, thyme, and allspice. Cook until vegetables are tender, about 15 minutes.

  3. Add seafood and serve
    3 Add seafood and serve

    Stir in the prawns and snapper pieces, cooking until the seafood is just opaque and tender, about 5 minutes. Season with salt, pepper, and lime juice. Garnish with fresh parsley and serve hot.

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