Coconut, Shrimp, and Corn Chowder

Submitted by Ms B.

"From the April 2006 issue of Real Simple magazine."

 

• Ready In: 35mins
• Ingredients: 12
• Serves: 4

ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 1 garlic clove, finely chopped
• 1 1⁄2 lbs yukon gold potatoes, cut into 1/2-inch dice
• 16 ounces frozen corn, thawed
• 13 1⁄2 ounces unsweetened coconut milk
• 2 cups chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 1⁄2 teaspoons kosher salt
• 1⁄4 teaspoon black pepper
• 1⁄2 lb medium shrimp, peeled and deveined

directions

1. Heat oil in a large saucepan over medium heat.
2. Add the onion and cook until softened, about 3 minutes.
3. Add the garlic, potatoes, and corn. Stir to coat.
4. Add the coconut milk, broth, cumin, coriander, salt, and pepper.
5. Bring to a boil.
6. Reduce heat and simmer until potatoes are tender, about 15 minutes.
7. Add the shrimp and simmer until pink and cooked through, about 3 minutes.