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Coconut, Shrimp, and Corn Chowder

Beatriz da Costa
Serves 4 Hands-On Time: 15m Total Time: 35m

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

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 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.
  3. Add the shrimp and simmer until pink and cooked through, about 3 minutes. Ladle the soup into individual bowls.
By Sara Quessenberry,  April 2006
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Quick Tip

For a creamier chowder, puree half the recipe before adding the shrimp, then return it to the pot and heat until warmed through.

Nutritional Information

  • Per Serving
  • Calories 550Calories From Fat 41
  • Fat  27g
  • Sat Fat  19g
  • Cholesterol  85mg
  • Sodium  1,030mg
  • Carbohydrate  63g
  • Fiber  7g
  • Sugar  4g
  • Protein  24g
What does this mean? See Nutrition 101.

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