Rating: 5 stars
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Sara Quessenberry
Recipe by Real Simple April 2006

Gallery

Beatriz Da Costa

Recipe Summary

prep:
15 mins
additional:
20 mins
total:
35 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

550 calories; calories from fat 41%; fat 27g; saturated fat 19g; cholesterol 85mg; sodium 1030mg; carbohydrates 63g; fiber 7g; sugars 4g; protein 24g.
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