Caribbean Scallop Chowder

• 2 (28 ounce) cans crushed tomatoes
• 1 tablespoon chopped fresh basil
• 12 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 lb scallops (or conch or halibut, chopped)
• 1 (15 ounce) can cream of coconut
• 1 cup heavy cream

1. Combine the tomatoes, basil, garlic powder, salt, and pepper together in a large pot.
2. Bring to a boil over medium heat, stirring occasionally.
3. Stir in the scallops and cook for 5 minutes.
4. Reduce the heat to low and slowly stir in the cream of coconut and heavy cream.
5. Simmer for 4 to 5 minutes, or until heated through.

tomatoes, fresh basil, garlic, salt, black pepper, cream of coconut, heavy cream

Taken from www.food.com/recipe/caribbean-scallop-chowder-115426 (may not work)