Directions:
- Melt butter in heavy large saucepan over medium-high heat. Add onion and ginger and sauté 2 minutes. Add squash, potatoes, clam juice and curry powder. Bring to boil. Reduce heat to medium-low, cover and simmer until potatoes are tender, about 15 minutes. Puree 2 cups of soup in blender. Return to pot. (Can be made 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated.)
- Add zucchini and coconut milk to pot. Simmer soup uncovered until zucchini is just tender, about 5 minutes. Add scallops and simmer until just opaque in center, about 5 minutes. Season with salt and pepper. Ladle chowder into bowls; sprinkle with cilantro.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 823.02 Kcal (3446 kJ) | ||
| Calories from fat | 456.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 50.67g | 78% | |
|---|---|---|---|
| Cholesterol | 167.96mg | 56% | |
| Sodium | 1336.33mg | 56% | |
| Potassium | 1945.97mg | 41% | |
| Total Carbs | 67.74g | 23% | |
| Sugars | 12.21g | 49% | |
| Dietary Fiber | 8.01g | 32% | |
| Protein | 32.29g | 65% | |
| Vitamin C | 81.2mg | 135% | |
| Vitamin A | 2.5mg | 85% | |
| Iron | 5.1mg | 28% | |
| Calcium | 173.1mg | 17% | |
| Amount Per 100 g | |||
| Calories | 111.93 Kcal (469 kJ) | ||
| Calories from fat | 62.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.89g | 78% | |
|---|---|---|---|
| Cholesterol | 22.84mg | 56% | |
| Sodium | 181.75mg | 56% | |
| Potassium | 264.66mg | 41% | |
| Total Carbs | 9.21g | 23% | |
| Sugars | 1.66g | 49% | |
| Dietary Fiber | 1.09g | 32% | |
| Protein | 4.39g | 65% | |
| Vitamin C | 11mg | 135% | |
| Vitamin A | 0.3mg | 85% | |
| Iron | 0.7mg | 28% | |
| Calcium | 23.5mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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