Creamy Seafood Clam Chowder
2 pers. | 
60 minutes
Ingredients:
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1 medium onion (chopped)
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2 tsp canola oil
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¼ tsp cayenne pepper
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470ml chicken broth
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¼ tsp salt
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¼ tsp pepper
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420ml Ayam Brand™ Coconut Milk
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450g uncooked medium shrimp, peeled and deveined
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300g raw shellfish of your choice
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200g potatoes (small dices)
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¼ cup lime juice
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2 tbsp minced fresh cilantro
Preparation:
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In a large saucepan, saute onion in oil until tender. Add cayenne pepper. Stir in the broth, corn, salt, and pepper.
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Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat and stir in coconut milk. Cool slightly.
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In a food processor or blender, process soup in batches until blended.
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Return all to the pan. Add the potatoes and simmer for about 15 minutes. Then Add shrimp and shellfish.
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Cook and stir over medium heat for 5-6 minutes or until shrimp turn pink. Stir in lime juice and cilantro.
