Coconut Shrimp Chowder

Name: Coconut Shrimp Chowder
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5 servings
Cuisine: North America, Mexican
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

Total Time Prep/Total Time: 30 min.

Yield 5 servings

Contest Winner

Test Kitchen Approved

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

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

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.
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.

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

Recipe Creator