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Shrimp, Corn & Coconut Milk Chowder with Bell Pepper.

  • 16 fl oz
    chicken or vegetable broth
  • 1 (13.5 fl oz) can
    coconut milk
  • 4 ears
    corn
  • 2 cloves
    garlic
  • 1 ½ lb
    raw peeled shrimp, fresh or frozen
  • 2
    red bell peppers
  • 4 slices
    whole grain bread
  • 1 medium
    yellow onion
  • 4 medium
    yellow potatoes
  •  
    black pepper
  •  
    coriander
  •  
    cumin
  •  
    salt
  •  
    virgin coconut oil
  • 1
    If using frozen shrimp, place in a medium bowl, cover with water, and set aside to thaw. If using fresh shrimp, skip this step.
    1 ½ lb raw peeled shrimp, fresh or frozen
  • 2
    Wash potatoes and bell peppers. Peel and medium dice potatoes. Seed and medium dice peppers. Remove husks and silks from corn. Stand up in the middle of a medium bowl and slice kernels off the cob. Transfer everything to a medium bowl.
    4 medium yellow potatoes
    2 red bell peppers
    4 ears corn
  • 3
    Heat a medium saucepan over medium heat.
  • 4
    Peel and small dice onion. Peel and mince garlic.
    1 medium yellow onion
    2 cloves garlic
  • 5
    Coat bottom of saucepan with oil. Add onion and, stirring frequently, cook until softened, 3-4 minutes.
    2 tbsp virgin coconut oil
  • 6
    Add garlic, potatoes, bell pepper, and corn to saucepan. Stir to combine.
  • 7
    Add coconut milk, broth, cumin, coriander, salt, and pepper. Bring to a boil. Reduce heat and simmer until potatoes are tender, about 10 minutes.
    1 (13.5 fl oz) can coconut milk
    16 fl oz (2 cups) chicken or vegetable broth
    1 tsp cumin
    1 tsp coriander
    ½ tsp salt
    ¼ tsp black pepper
  • 8
    Drain shrimp and rinse under cold water until there are no more ice chunks. Place on paper towels and pat dry. Add to saucepan while the chowder is cooking.
  • 9
    Toast bread if desired.
    4 slices whole grain bread
  • 10
    To serve, pour soup into a bowl and enjoy with bread on the side!