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
- 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
- In a large saucepan, saute onion in oil until tender. Add 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. Yield: 5 servings.
Originally published as Coconut Shrimp Chowder in Simple & Delicious April/May 2012, p41
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