Coconut, Shrimp, and Corn Chowder

Coconut, Shrimp, and Corn Chowder
Photo by Beatriz Da Costa


  • 1 ½ pounds Yukon gold potatoes (peeled, if desired), cut into a 1/2-inch dice
  • 1 teaspoon ground coriander
  • 1 clove garlic, finely chopped
  • 1 ½ teaspoons kosher salt
  • ¼ teaspoon black pepper
  • ½ pound medium shrimp, peeled and deveined
  • 2 cups low-sodium chicken broth
  • + 5 more ingredients
    • 1 tablespoon olive oil
    • 1 teaspoon ground cumin
    • 3 cups corn (from 6 ears fresh or 16 ounces frozen)
    • 1 medium yellow onion, chopped
    • 1 13.5-ounce can unsweetened coconut milk

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, a...

View full recipe at My Recipes


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