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Coconut, Shrimp, and Corn Chowder

Coconut, Shrimp, and Corn Chowder
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Serves 4| Hands-On Time: | Total Time:



  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.
By April, 2006

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 .

Quick Tip

Shrimp Appetizer
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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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.