Coconut, Shrimp, and Corn Chowder |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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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. 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. Add the shrimp and simmer until pink and cooked through, about 3 minutes. Ladle the soup into individual bowls.Tip: 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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