SALMON CHOWDER WITH COCONUT MILK RECIPES

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COCONUT SHRIMP CHOWDER RECIPE: HOW TO MAKE IT



Coconut Shrimp Chowder Recipe: How to Make It image

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

Provided by Taste of Home

Categories     Lunch

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 5 servings.

Number Of Ingredients 12

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

Steps:

  • 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., 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 : Calories 376 calories, FatContent 26g fat (16g saturated fat), CholesterolContent 112mg cholesterol, SodiumContent 633mg sodium, CarbohydrateContent 22g carbohydrate (4g sugars, FiberContent 5g fiber), ProteinContent 20g protein.

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