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Coconut Shrimp Chowder

Total Time

Prep/Total Time: 30 min.

Makes

5 servings

After eating a coconut soup at a Thai restaurant, I added coconut milk in my fish chowder recipe. The fresh, simple ingredients allow the seafood to shine. —Michalene Baskett, Decatur, Georgia
Coconut Shrimp Chowder Recipe photo by Taste of Home

Ingredients

  • 1 medium onion, chopped
  • 2 teaspoons canola oil
  • 1/4 teaspoon cayenne pepper
  • 2 cups chicken broth
  • 1 package (10 ounces) frozen corn
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can (13.66 ounces) coconut milk
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 1/4 cup lime juice
  • 2 tablespoons minced fresh cilantro
  • 1 medium ripe avocado, peeled and cubed

Directions

  1. In a large saucepan, saute onion in oil until tender. Add cayenne pepper. Stir in the broth, corn, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat and stir in coconut milk. Cool slightly.
  2. In a food processor, process soup in batches until blended. Return all to pan. Add shrimp; cook and stir over medium heat for 5-6 minutes or until shrimp turn pink. Stir in lime juice and cilantro. Garnish servings with avocado.

Nutrition Facts

1 cup: 376 calories, 26g fat (16g saturated fat), 112mg cholesterol, 633mg sodium, 22g carbohydrate (4g sugars, 5g fiber), 20g protein.

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