Coconut, Shrimp, and Corn Chowder

"Coconut, Shrimp, and Corn Chowder" Recipe
Photo: Beatriz Da Costa

Recipe from

Recipe Time

Prep: 15 Minutes
Other: 20 Minutes

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

Ingredients

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

Preparation

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.

Note:

Sara Quessenberry,

April 2006
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