Eastern Pacific Rim Chowder

2 T olive oil
3 carrots, sliced
2 potatoes, cubed
2 onions, diced
2 celery stalks, sliced
2 T  ground cumin
2 T  ground coriander
1 t black pepper
3 dashes of sea salt
2 oz minced garlic (this is a lot of garlic to mince by hand, I cheat and get the pre-minced jar at the market)
4 oz sweet chili sauce
2 cans light coconut milk
1 oz Worcestershire sauce
1 bunch cilantro, chopped
Cooked seafood medley of your choice – we love crab legs (just half a crab is fine), shrimp (maybe 10-15 or so broken in half), and tilapia (half a filet roughly chopped)
Chop carrots, potatoes, onions, and celery. Heat oil in a large stock pot, add veggies, and saute until slightly softened. Add cumin, coriander, salt, pepper,  garlic, and just enough water to barely cover the vegetables. Simmer uncovered until vegetables are soft. Add sweet chili sauce, coconut milk,  and Worcestershire. Return to a boil, reduce heat, and simmer for 3 minutes to blend flavors. Add the cilantro and seafood right before you serve it up!

Annnnnd, enjoy :-)