Shrimp and Corn Coconut Chowder

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 medium carrots, diced
• 2 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes
• 2 cups fresh or frozen corn kernels
• 1 can (13.5 oz) coconut milk
• 2 cups vegetable broth
• 1 pound shrimp, peeled and deveined
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh cilantro for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion, celery, and carrots; cook until softened.
2. 2 Add garlic and cook for another minute until fragrant.
3. 3 Stir in diced tomatoes, corn, coconut milk, and vegetable broth. Bring to a simmer.
4. 4 Season with thyme, smoked paprika, salt, and pepper.
5. 5 Gently fold in shrimp and cook until they turn pink and are cooked through.
6. 6 Taste and adjust seasoning if needed.
7. 7 Serve hot, garnished with fresh cilantro.

Equipment

• Large pot
• Wooden spoon

Variations

• Add diced potatoes for a heartier chowder.
• substitution of chicken broth for a richer flavor.

Substitutions

• Substitute shrimp with diced tofu for a vegan version.
• Use almond milk in place of coconut milk for a lighter option.

Pairings

• A chilled white wine like Sauvignon Blanc.
• A zesty lime margarita.

Nutrition

Tips

• For extra richness, you can stir in a splash of heavy cream before serving.
• If using frozen corn, there's no need to thaw it before adding to the chowder.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Serve with warm crusty bread or oyster crackers.
• Pairs well with a fresh green salad.

FAQ