Well, it`s still in the mid 80`s here but it`s still fall to me. This means I`m ready for soups, stew & general comfort food. I`ll just eat in front of a fan. Today we are making Corn and Shrimp Chowder, but a lighter healthier version than most creamy chowders. It`s really pretty fantastic!
Here`s what you`ll need:
Yellow Sweet Corn- 4 cups, about 4 ears worth cut from the cobb or about 3 cans drained. Frozen will also work just fine.
Sweet Potato-2 cups cubed or more if you want.
Carrot-1 cup diced
Onion-1 cup diced
Celery-1 cup diced
Red Bell Pepper-3/4 cup diced
Garlic-4-5 cloves minced
Shrimp-1 lb shelled, deveined & chopped
Stock or Water-8 cups
Coconut Milk-1 15oz can
Thyme- 2 tsp (optional)
Cayenne Chile Powder-2 tsp
Smoked Paprika-1 tsp
Parsley-2 tbs to garnish
A quick look at the veggies.
Veggies prepped and ready.
Shrimp shelled & deveined, ready to chop.
Heat a splash of olive oil in your soup pot over medium high heat. When hot add the celery, carrots & onion, cook for 2-3 minutes stirring occasionally.
Add the bell pepper & garlic, stir & cook for another minute or so. In the mean time add the coconut milk and a cup of corn to a blender and blend for a bit. This doesn’t need to be smooth, should still be a little chunky.
Add the stock or water, coconut corn mixture and the rest of the ingredients except the shrimp to the soup pot. Bring to a boil, reduce to a simmer and cook for 20 minutes. Add the shrimp and cook 5 minutes longer. Season to taste & serve. Garnish with a little chopped fresh parsley.
Corn and Shrimp Chowder