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–+ servings
Creamy Coconut Shrimp Chowder

Creamy Coconut Shrimp Chowder for a Tropical Flavor Escape

Enjoy a quick and satisfying Creamy Coconut Shrimp Chowder that's gluten-free and ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Soups
Cuisine: Tropical
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 medium onion Aromatic base that adds sweetness; substitute with shallots for a milder flavor.
  • 2 tablespoons canola oil Ideal for sautéing; olive oil is a flavorful alternative.
  • 1/2 teaspoon cayenne pepper Adds heat; adjust to taste or omit for a milder chowder.
  • 4 cups chicken broth Deepens chowder flavor; vegetable broth works for a vegetarian option.
For the Chowder
  • 10 oz frozen corn Adds sweetness and texture; use fresh corn when in season for better results.
  • 13.66 oz coconut milk Essential for creaminess and tropical flavor.
  • 1 lb shrimp Peeled and deveined; substitute with crab or lobster for a twist.
For the Finishing Touches
  • 1/4 cup lime juice Brightens the flavor; always best with fresh juice.
  • 2 tablespoons fresh cilantro Minced; adds an herbaceous note.
  • 1 whole ripe avocado Cubed, optional; enhances texture.
  • salt Essential seasoning.
  • pepper Essential seasoning.

Equipment

  • Large saucepan
  • immersion blender

Method
 

Step-by-Step Instructions
  1. In a large saucepan, heat 2 tablespoons of canola oil over medium heat. Once the oil shimmers, add 1 diced medium onion and sauté for about 5 minutes until it softens and becomes translucent.
  2. Stir in 1/2 teaspoon of cayenne pepper, then pour in 4 cups of chicken broth and add 10 ounces of frozen corn. Season with salt and pepper, bringing to a gentle boil for about 2 minutes.
  3. Reduce heat and allow the chowder to simmer uncovered for 5 minutes until corn becomes tender.
  4. Remove from heat and stir in a can of coconut milk. Let it cool slightly.
  5. Blend until smooth using an immersion blender or a food processor.
  6. Add 1 pound of shrimp to the mixture, cooking over medium heat for about 5 to 6 minutes until shrimp turn pink and curl.
  7. Stir in 1/4 cup of lime juice and 2 tablespoons of cilantro before serving, with optional avocado cubes.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 24gProtein: 25gFat: 20gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 170mgSodium: 700mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

Avoid overcooking shrimp and always use fresh ingredients for the best taste. You can prepare the chowder base a day ahead.

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