Name: Shrimp, Corn & Coconut Milk Chowder with Bell Pepper
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 708 ml chicken or vegetable broth; 1 ½ (398 ml) cans coconut milk; 6 ears corn; 3 cloves garlic; 1.02 kg raw peeled shrimp, fresh or frozen; 3 red bell peppers; 6 slices whole grain bread; 1 ½ medium yellow onions; 6 medium yellow potatoes; black pepper; coriander, ground; cumin, ground; salt; virgin coconut oil

Shrimp, Corn & Coconut Milk Chowder with Bell PepperShrimp, Corn & Coconut Milk Chowder with Bell Pepper — a 35-minute dinner recipe with 14 ingredients, serving 6.Ingredients

708 ml chicken or vegetable broth

1 ½ (398 ml) cans coconut milk

6 ears corn

3 cloves garlic

1.02 kg raw peeled shrimp, fresh or frozen

3 red bell peppers

6 slices whole grain bread

1 ½ medium yellow onions

6 medium yellow potatoes

black pepper

coriander, ground

cumin, ground

salt

virgin coconut oil

Instructions

If using frozen shrimp, place in a medium bowl, cover with water, and set aside to thaw. If using fresh shrimp, skip this step.

Wash potatoes and bell peppers. Peel and medium dice potatoes. Seed and medium dice peppers. Remove husks and silks from corn. Stand up in the middle of a large bowl and slice kernels off the cob. Transfer everything to a large bowl.

Heat a large saucepan over medium heat.

Peel and small dice onion. Peel and mince garlic.

Coat bottom of saucepan with oil. Add onion and, stirring frequently, cook until softened, 3-4 minutes.

Add garlic, potatoes, bell pepper, and corn to saucepan. Stir to combine.

Add coconut milk, broth, cumin, coriander, salt, and pepper. Bring to a boil. Reduce heat and simmer until potatoes are tender, about 10 minutes.

Drain shrimp and rinse under cold water until there are no more ice chunks. Place on paper towels and pat dry. Add to saucepan while the chowder is cooking.

Toast bread if desired.

To serve, pour soup into a bowl and enjoy with bread on the side!

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