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Coconut Shrimp Chowder

TOTAL TIME: Prep/Total Time: 30 min. YIELD: 5 servings.
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

  • 1. 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.
  • 2. 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.

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