Curry Chowder with Soy Milk and Scallops

Cook time:30 minutes Good For: Blood Pressure, Metabolic Syndrome Key ingredients: Curry, Scallops Calories:228 kcal
A rich source of protein, with heart health benefits.
Scallops contain lots of protein. Plus, the calcium, vitamins and minerals in scallops can help prevent arteriosclerosis, remove cholesterol from the body, and lower blood pressure. The curry in this recipe helps to lower blood sugar level and prevent aging.


  • 1/2 Onion
  • 1/2 Carrot
  • 1/2 Celery
  • 1 Potato
  • 1 tbsp Virgin Olive Oil
  • 200cc (6.76 fl oz) Water
  • 1 Soup Stock Cube
  • 400cc (13.53 fl oz) Soy Milk
  • Salt & Pepper to taste
  • 1 tsp Curry Powder
  • 1 tsp Turmeric
  • 6 Scallos
  • Pampkin Seeds


  • Coarsely mince the onion, carrot, and celery separately
  • Cut the potatoes into 7 to 8mm (0.28 ~ 0.31 inch) cubes
  • In a pan, heat some virgin olive oil. Add the onions, carrots, and celery and stir-fry
  • When everything starts to tenderize, add the potatoes and stir-fry a bit more
  • Add 200cc (6.76 fl oz) of water and 1 soup cube and simmer
  • When the liquid boils, skim off the scum and reduce the heat
  • Add 400cc (13.53 fl oz) of soy milk
  • When the liquid boils again, add a little salt & pepper and 1 tsp each of curry powder and turmeric
  • Add the scallops, and simmer at low heat long enough for the scallops to cook 2 to 3 minutes
  • Serve. Top with pumpkin seeds as desire

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