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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Coconut, Shrimp and Corn Chowder Recipe

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This recipe for Coconut, Shrimp and Corn Chowder is from Jessie & Lucien's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 T. olive oil
1 medium yellow onion, chopped
1 clove garlic, finely chopped
1 1/2 lbs. Yukon gold potatoes (peeled, if desired), cut into a 1/2-inch dice
3 c. corn (from 6 ears fresh or 16 oz. frozen)
1 (13.5-oz.) can unsweetened coconut milk
2 c. low-sodium chicken broth
1 tsp. ground cumin
1 tsp. ground coriander
1½ tsp. salt
1/4 tsp. black pepper
1/2 lb. medium shrimp, peeled and de-veined
Directions:
Directions:
Heat the oil in a large saucepan over medium heat. Add onion and cook until softened, about 3 minutes.
Add garlic, potatoes, and corn and cook for 1 minute. 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.
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
I use 4 cups of fresh sweet corn - 4 cups Yukon gold potatoes - and 2 stalks of celery that I add with onions and garlic - I use more broth/milk - 1/2 cup more each - puree 1/2 soup BEFORE you add the shrimp. Great with toasted garlic bread.

 

 

 

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