Viet Cajun Seafood Chowder

Presenting my Viet Cajun seafood chowder! By using Asian aromatics with Cajun spices and loads of seafood, you get one flavor punching soup. It just may rival the original clam chowder.

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% Daily Values based on a 2,000 calorie diet

Step 1

Melt 3 tbsp butter in a medium pot over medium heat. Add the shallots, lemongrass, ginger, garlic, and Thai chile and saute until aromatic, about 2 minutes.

Step 2

Add the flour and Cajun seasoning, mixing until the ingredients are coated in the flour. Add the diced potatoes and clam juice and cover the pot. Bring to a boil, reduce the heat to low, and simmer for 15 minutes or until the potatoes are just barely cooked.

Step 3

Add 1 cup corn, clams, shrimp, and scallops and cover the pot. Continue to simmer until the seafood is cooked, about 7-8 minutes.

Step 4

Add 1 cup coconut milk to the soup and bring back to a simmer. Season the soup with salt. pepper, and a squeeze of lime juice. Garnish with chopped basil and cilantro. Serve immediately.

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