Thursday, February 18, 2010

Coconut, Shrimp, and Corn Chowder

Such an easy and delicious chowder, definitely keeping this recipe on my rotation. Plus all the ingredients are pantry/freezer staples.

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  • 1 tablespoon olive oil
  • 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
  1. Heat the oil in a large saucepan over medium heat. Add the potatoes, garlic, and corn and stir to coat, approx 3 minutes.
  2. 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.
  3. Add the shrimp and simmer until pink and cooked through, about 3 minutes. Ladle the soup into individual bowls.

Recipe courtesy of Real Simple

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