Coconut, Shrimp, and Corn Chowder
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Ingredients
1 tablespoon olive oil
1 medium yellow onion, chopped
1 garlic clove, finely chopped
1 ½ pounds Yukon Gold potatoes (peeled, optional), cut into 1/2-inch cubes
3 cups corn (6 cobs fresh or 16 ounces frozen)
1 13.5 oz unsweetened coconut milk can
2 cups low-sodium chicken broth
1 teaspoon ground cumin
1 teaspoon ground coriander
1 ½ teaspoons kosher salt
¼ teaspoon ground black pepper
½ pound medium-sized shrimp, peeled and pitted
To make
Heat the oil in a large saucepan over medium-high heat. Add the onion and cook until tender, about 3 minutes. Add the garlic, potatoes, and corn and stir to coat. Add coconut milk, broth, cumin, coriander, salt and pepper. Bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 15 minutes. Add the shrimp and simmer until golden brown, about 3 minutes. Pour the soup on separate plates.Tip: To make the soup more creamy, before adding the shrimp, mash half of the recipe into a puree, then return it to the pan and warm it up until it is completely warmed up.
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Author:Admin
Published: 11/20/2023 9:28 PM
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