Coconut, Shrimp, and Corn Chowder

0604spoon-soup
Photo by Beatriz da Costa
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4.0 stars based on 35 reviews
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 550 calories
    • Calories 41 calories from fat
    • Fat 27 g
    • Sat Fat 19 g
    • Cholesterol 85 mg
    • Sodium 1,030 mg
    • Protein 24 g
    • Carbohydrate 63 g
    • Sugar 4 g
    • Fiber 7 g

Ingredients

  1. Check 1tablespoon olive oil
  2. Check 1 medium yellow onion, chopped
  3. Check 1 clove garlic, finely chopped
  4. Check 1 1/2pounds Yukon gold potatoes (peeled, if desired), cut into a 1/2-inch dice
  5. Check 3cups corn (from 6 ears fresh or 16 ounces frozen)
  6. Check 1 13.5-ounce can unsweetened coconut milk
  7. Check 2cups low-sodium chicken broth
  8. Check 1teaspoon ground cumin
  9. Check 1teaspoon ground coriander
  10. Check kosher salt and black pepper
  11. Check 1/2pound 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.