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Coconut, Shrimp, and Corn Chowder

Photo: Beatriz Da Costa
Prep time 15 mins
Other time 20 mins
Yield Makes 4 servings

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

Nutrition 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

How to Make It

  1. 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.