Caribbean Scallop Chowder

Name: Caribbean Scallop Chowder
Ingredients: 2 (28 ounce) cans crushed tomatoes; 1 tablespoon chopped fresh basil; 12 teaspoon garlic powder; 1 teaspoon salt; 1 teaspoon black pepper; 1 lb scallops (or conch or halibut, chopped); 1 (15 ounce) can cream of coconut; 1 cup heavy cream

8 ingredients

5 steps

Ingredients

2 (28 ounce) cans crushed tomatoes
1 tablespoon chopped fresh basil
12 teaspoon garlic powder
1 teaspoon salt
1 teaspoon black pepper
1 lb scallops (or conch or halibut, chopped)
1 (15 ounce) can cream of coconut
1 cup heavy cream

Directions

1

Combine the tomatoes, basil, garlic powder, salt, and pepper together in a large pot.
2

Bring to a boil over medium heat, stirring occasionally.
3

Stir in the scallops and cook for 5 minutes.
4

Reduce the heat to low and slowly stir in the cream of coconut and heavy cream.
5

Simmer for 4 to 5 minutes, or until heated through.