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Coconut Shrimp Chowder

 Coconut Shrimp Chowder
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
5 ServingsPrep/Total Time: 30 min.


  • 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.
Nutritional Facts: 1 cup equals 376 calories,

2 of 2

Coconut Shrimp Chowder (continued)

Nutritional Facts: 26 g fat (16 g saturated fat), 112 mg cholesterol, 633 mg sodium, 22 g carbohydrate, 5 g fiber, 20 g protein.