Coconut Corn Chowder

july-chowderIngredients:

  • 3 cup fresh corn kernels
  • 1 can unsweetened coconut milk, 13.5 ounces
  • 1 medium yellow onion, finely chopped
  • 1 1/2 pounds potatoes, diced
  • 4 cloves garlic, minced
  • 2 cups vegetable or chicken broth
  • 1/2 pound shrimp, peeled and deveined (optional)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • Salt and pepper
  • Olive oil

To Make: 
In a large saucepan, heat about 1 tablespoon of oil and cook the onion over medium heat until softened. Add in the potatoes, garlic, and corn, and cook for another few minutes. Stir in the broth, coconut milk, and spices, along with some salt and pepper, then bring the entire mix to a boil.

Bring down to a simmer, cover, and continue cooking about 15 minutes until the potatoes are tender. If adding the shrimp, stir them in at this point and continue simmering until they are cooked through, about 3-5 minutes

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Posted in Soups.