Coconut, Shrimp, and Corn Chowder

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

Ingredients

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.
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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