This is an extremely easy, simple recipe from Real Simple. Unfortunately, it is not the most exciting recipe and did not impress me. That makes me sad because I usually trust Real Simple recipes to be delicious and wonderful. Maybe if I had used fresh shrimp instead of frozen? I don't know. It was ok for dinner, but I would not make it again.
Coconut, Shrimp, and Corn Chowder
Real Simple, April 2006
1 tablespoon olive oil
1 medium yellow onion, chopped
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
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, about 15 minutes. Add the shrimp and simmer until pink and cooked through, about 3 minutes. Ladle the soup into individual bowls.
Tip: For a creamier chowder, puree half the recipe before adding the shrimp, then return it to the pot and heat until warmed through.
Yield: 4 servings