Friday, October 20, 2006

Coconut, Shrimp, and Corn Chowder

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

No comments: