Dallas' Fantabulous Seafood Chowder

• 1/4 pound salt pork, sliced
• 1 onion (large), finely chopped
• 1/2 cup Spanish olives (finely chopped)
• 1 carrot, finely chopped
• 1 tomato, seeded and chopped
• 3 garlic cloves, minced
• 1 pound frozen shrimp (large; de-veined/tailed)
• 16 ounces of crab claw meat
• 1 pound frozen sea scallop
• 1 13.5 ounce can of coconut milk
• 2 tablespoons lime juice
• 1-1/2 teaspoons salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon red pepper flakes
• 1 teaspoon dried thyme
• 1/2 teaspoon curry
• 4 bay leaves
• 1-2 Habanero or Scotch Bonnet pepper, cut in half and de-seeded (use 2 only if you dare - based upon desired zest)

1. 1.tn a large pot, fry the salt pork slowly to render enough fat to cover the bottom. Remove the pork from the pan and discard. In the remaining fat, saute the onion, olive and carrot for 5 minutes.
2. 2.tow add the tomato, garlic, shrimp, crab claw meat, and sea scallop; cook for an additional 3 minutes.
3. 3.tdd the remaining ingredients coconut milk, lime juice, salt, black pepper, red pepper, thyme, curry, bay leaves and Habanero or Scotch pepper(s) and stir thoroughly. Cook for an additional 5 minutes on medium heat.
4. 4.tover and reduce the heat to low and simmer for 1 hour, or until scallop is tender but not over cooked. If fresh seafood ingredients are used, add two cups of water and cook for between 20-30 minutes, or until scallop is tender. Stir frequently.
5. 5.tdd water if the chowder becomes too thick.
6. 6.temove and discard the bay leaves and Habanero/Scotch Bonnet pepper(s) and serve hot.

ubc, onion, spanish olives, carrot, tomato, garlic, shrimp, meat, coconut milk, lime juice, salt, ubc, red pepper, thyme, curry, bay leaves, scotch

Taken from www.epicurious.com/recipes/member/views/dallas-fantabulous-seafood-chowder-1225441 (may not work)