Coconut, Shrimp, and Corn Chowder

Coconut, Shrimp, and Corn Chowder
Beatriz da Costa

Serves 4
preparation
15
minutes
cooking
35
minutes

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
kosher salt and black pepper
1/2
pound
medium shrimp, peeled and deveined

Directions

  1. Heat the oil in a large saucepan over medium heat. Add the onion and cook until softened, about 3 minutes.
  2. Add the garlic, potatoes, and corn and cook for 1 minute.
  3. Add the coconut milk, broth, cumin, coriander, 1 ½ teaspoons salt, and 1/4 teaspoon pepper. Bring to a boil.
  4. Reduce heat and simmer until the potatoes are tender, about 15 minutes.
  5. Add the shrimp and simmer until pink and cooked through, about 3 minutes. Ladle the soup into individual bowls.
Sara Quessenberry
March 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 41 %
  • Fat 27 g
  • Sat Fat 19 g
  • Cholesterol 85 mg
  • Sodium 1,030 mg
  • Carbohydrate 63 g
  • Fiber 7 g
  • Sugar 4 g
  • Protein 24 g
What does this mean? See Nutrition 101.