Coconut, Shrimp, and Corn Chowder |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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From the April 2006 issue of Real Simple magazine. Ingredients:
1 tablespoon olive oil |
1 medium yellow onion, chopped |
1 garlic clove, finely chopped |
1 1/2 lbs yukon gold potatoes, cut into 1/2-inch dice |
16 ounces frozen corn, thawed |
13 1/2 ounces unsweetened coconut milk |
2 cups chicken broth |
1 teaspoon ground cumin |
1 teaspoon ground coriander |
1 1/2 teaspoons kosher salt |
1/4 teaspoon black pepper |
1/2 lb medium shrimp, peeled and deveined |
Directions:
1. Heat oil in a large saucepan over medium heat.
2. Add the onion and cook until softened, about 3 minutes.
3. Add the garlic, potatoes, and corn. Stir to coat.
4. Add the coconut milk, broth, cumin, coriander, salt, and pepper.
5. Bring to a boil.
6. Reduce heat and simmer until potatoes are tender, about 15 minutes.
7. Add the shrimp and simmer until pink and cooked through, about 3 minutes.
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