“Me Hearty” Caribbean Chowder

Recipe Contest Entry

4 servings



  • 1 package Contessa Paella

  • Non-stick cooking spray

  • 2 medium jalapeno peppers, seeded and diced

  • 1 teaspoon fresh ginger, grated

  • 1 (14-oz.) can chicken broth

  • 1 (13.5-oz.) can unsweetened coconut milk

  • 1/4 cup spiced rum

  • 1/4 cup sweetened coconut flakes, toasted (for garnish, if desired.)

  • 2 tablespoons fresh cilantro, chopped (for garnish, if desired)


  • Spray a large stockpot with non-stick cooking spray and preheat to medium-high.

  • Add jalapenos, ginger, frozen shrimp, chicken, scallops, rice and vegetables from package. Sprinkle in seasoning from packet.

  • Sautee for 6-8 minutes, stirring regularly.

  • Reduce heat to medium. Add chicken broth, coconut milk and rum.

  • Stir well and continue to cook for 10-12 minutes until liquids are reduced and slightly thickened.

  • To serve: Ladle chowder into 4 individual serving bowls. Garnish each serving with an equal amount of toasted coconut and chopped cilantro, if desired.

  • Serve immediately.