Curried Scallop and Vegetable Chowder - PCOS-Friendly Recipe

Servings: 4

Lunch

This Curried Scallop and Vegetable Chowder is a PCOS-friendly recipe.

Nutrition per Serving

0 Calories

0g Protein

0g Carbs

0g Fat

Ingredients

2 tablespoons (1/4 stick) butter
1 1/2 cups chopped onion
2 tablespoons chopped peeled fresh ginger
2 1/2 cups 1/2-inch cubes peeled butternut squash (from 1 1/2- to 1 3/4-pound squash)
2 medium-size white potatoes (about 11 ounces), peeled, cubed
2 1/2 cups bottled clam juice
2 teaspoons curry powder
1 cup 1/2-inch cubes zucchini
1/4 cup unsweetened coconut milk or whipping cream
1 pound bay scallops
Chopped fresh cilantro

Instructions

Melt butter in heavy large saucepan over medium-high heat. Add onion and ginger and sauté 2 minutes. Add squash, potatoes, clam juice and curry powder. Bring to boil. Reduce heat to medium-low, cover and simmer until potatoes are tender, about 15 minutes. Puree 2 cups of soup in blender. Return to pot. (Can be made 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated.)
Add zucchini and coconut milk to pot. Simmer soup uncovered until zucchini is just tender, about 5 minutes. Add scallops and simmer until just opaque in center, about 5 minutes. Season with salt and pepper. Ladle chowder into bowls; sprinkle with cilantro.

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Frequently Asked Questions

Is Curried Scallop and Vegetable Chowder good for PCOS?

Yes, this Curried Scallop and Vegetable Chowder recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.

Can I eat this for Lunch with PCOS?

Yes, this recipe works well as a PCOS-friendly Lunch. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.

How do I fit this recipe into a PCOS meal plan?

This recipe can be part of a structured PCOS meal plan. It makes 4 servings, making it great for meal prep. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.

Comments

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