Langostino chowder

Diabetic, GFCF, Gluten-Free, Grain-free, Low-Tyramine, Main Dishes, Meniere's Disease, Migraine diet, One-dish meals, Soups, Soy-free|

I love chowder. A while back I featured a scallop-corn chowder that’s still a favorite. But it’s a little bit fussy, having to pre-cook the scallops first. So when I found I had thawed a bag of langostino meat (a cousin of lobster) for a dish I was no longer making (long story), I decided to create a new chowder recipe. This one uses coconut milk blended with organic frozen corn and a roasted red bell pepper (capsicum to you readers outside the U.S.) to create a creamy, dairy-free base.

I heated this up in a slow cooker for our New Year’s Day brunch and it was a huge hit. Huge. As in, people are waiting impatiently for this recipe to post. Lest you think I am bragging, I literally got this email yesterday:
We are waiting (I must admit impatiently) for the lobster bisque recipe that you served at the New Year’s party. Our mouths are drooling. Please do not make us suffer as we wait much longer…

That’s when I know I’ve done well. Enjoy!

Note: Be sure to read the package. There should be only langostino (sometimes called langostine or squat lobster) in the ingredients, no sodium or other preservatives. Look for wild-caught if possible on the package as well. Langostino (Spanish for “little lobster”) are more closely related to hermit crab than lobsters. The taste is similar to lobster tail, perhaps a little less rich, while the texture is closer to shrimp.

Suitable for:

low-sodium, migraine, gluten-free, reduced-sugar diets

Not for:

paleo, vegan, or vegetarian diets

Rich, creamy langostino chowder, you won't believe it's dairy-free.

3.97 from 26 votes

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Dinner, Lunch

Cuisine American

Ingredients

1 pinch saffron
1/2 cup water (filtered or spring) hot
1 cup coconut milk canned, regular (not light)
1 bell peppers roasted, red
2 cups corn divided, thawed if frozen
16 ounces potatoes red or baby Dutch, 1/2" dice
1/2 tsp white pepper
1/8 tsp sea salt omit for low sodium diet
12 ounces langostino tails, thawed in fridge overnight if frozen

Instructions

Sprinkle the saffron into the hot water and let sit 10 minutes to bloom.
Add coconut milk, roasted pepper, and 1 cup of the corn kernels to a blender and blend until smooth and creamy.
Put all remaining ingredients except the langostino into a large heavy-bottomed saucepan or Dutch oven. Bring to a boil.
Reduce heat and simmer 20 minutes until potatoes are just tender.
Stir in langostino, cook 5 minutes. Top with finely minced parsley if desired and serve at once.

Nutrition

Calories: 117kcalCarbohydrates: 16gProtein: 10gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.005gCholesterol: 38mgSodium: 289mgPotassium: 316mgFiber: 3gSugar: 4g

10 Comments

Erica June 17, 2017 at 4:57 PM - Reply
This was delicious, although the recipe could be more clear. I used a full can of coconut milk in addition to the saffron-infused water and a full jar of Trader Joe’s canned roasted red peppers (I’m guessing that was a pepper and a half).
Matthew Palermo October 8, 2016 at 9:13 AM - Reply
I like the coconut touch and insteady of water I use Chicken stock
Michael Nichols July 22, 2016 at 11:00 AM - Reply
Several questions:
By blend…do you mean to emulsify?
When do you add the next cup of corn.
When do you add the pepper and salt.
Are we to roast pepper before adding?
- Stephanie Weaver July 24, 2016 at 10:56 AM - Reply
  Hi Michael, I updated the instructions to make them clearer. You use a blender to create the base for the chowder. Then add the rest of the ingredients. Perhaps you didn’t notice it, but the recipe called for roasted red pepper. Enjoy!
Alisa @ Go Dairy Free January 19, 2016 at 7:29 PM - Reply
This is such a marvelous recipe Stephanie! Shared it all over the place :)
- Stephanie Weaver January 20, 2016 at 7:26 PM - Reply
  Appreciate all the sharing Alisa!
Peg January 19, 2016 at 7:18 PM - Reply
Thank you. You have ended our suffering.
- Stephanie Weaver January 20, 2016 at 7:25 PM - Reply
  You are welcome Peg. Thanks for being such a fan.
Helene Cohen Bludman January 18, 2016 at 2:50 PM - Reply
I love chowder too, and this one looks sensational! Definitely pinning it for later.
- Stephanie Weaver January 20, 2016 at 7:25 PM - Reply
  Thanks Helene. Let me know if you try it!