Coconut, Shrimp, and Corn Chowder

Real Simple
"Coconut, Shrimp, and Corn Chowder"Recipe
Photo: Beatriz Da Costa
Makes 4 servings


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1 tablespoon olive oil
1 medium yellow onion, chopped
1 clove garlic, finely chopped
1 1/2 pounds Yukon gold potatoes (peeled, if desired), cut into a 1/2-inch dice
3 cups corn (from 6 ears fresh or 16 ounces frozen)
1 13.5-ounce can unsweetened coconut milk
2 cups low-sodium chicken broth
1 teaspoon ground cumin
1 teaspoon ground coriander
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
1/2 pound medium shrimp, peeled and deveined


Prep: 15 Minutes
Other: 20 Minutes

Heat the oil in a large saucepan over medium heat. Add the onion and cook until softened, about 3 minutes. Add the garlic, potatoes, and corn and stir to coat. Add the coconut milk, broth, cumin, coriander, salt, and pepper. Bring to a boil. Reduce heat and simmer until the potatoes are tender, about 15 minutes. Add the shrimp and simmer until pink and cooked through, about 3 minutes. Ladle the soup into individual bowls.

Tip: For a creamier chowder, puree half the recipe before adding the shrimp, then return it to the pot and heat until warmed through.

Created date

February 2006

Nutritional Information

Calories 550
Caloriesfromfat 41 %
Fat 27 g
Satfat 19 g
Cholesterol 85 mg
Sodium 1,030 mg
Carbohydrate 63 g
Fiber 7 g
Sugars 4 g
Protein 24 g