Coconut, Shrimp, and Corn Chowder

Photo: Beatriz Da Costa
Recipe from Real Simple

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Recipe Time

Prep Time:
Other: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 550
  • Calories from fat: 41%
  • Fat: 27g
  • Saturated fat: 19g
  • Cholesterol: 85mg
  • Sodium: 1,030mg
  • Carbohydrate: 63g
  • Fiber: 7g
  • Sugars: 4g
  • Protein: 24g

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

  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.
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