Curried Shrimp & Corn Coconut Chowder

I was provided the product from Serious Foodie, but wasn’t paid.  I chose this recipe for Coconut Chowder to highlight the products and honestly fell in ❤️!

This Curried Shrimp & Corn Coconut Chowder does it all. It’s spicy, creamy, salty, and just the perfect amount of tart courtesy of a Sri Lankan style coconut and lime hot sauce.  Easy to make on a busy weeknight and perfect for cool evenings.

I’m baaaack!  Yep, Forks & Folly is ramping back up, and we’re kicking off the fun with a soup that I’ve loved for years… and years, and years.  This Curried Shrimp & Corn Coconut Chowder sounds exotic (and it is, sorta), but is totally kid friendly.  My boys slurp it up.  Graham even asks for seconds.  

The ingredients are simple, and if you feel like it you can fancy it up.  I fancy it up, but if you know me that shouldn’t surprise you.  What you definitely need to pull this includes:

• a can of unsweetened coconut milk (I prefer the full fat version, but you do you)
• 12 oz. of shrimp (I prefer the guys that are already peeled and deveined)
• some frozen corn (go fresh if you like, but then you have to shuck it)
• some Yukon potatoes (no need to peel them!)
• and curry powder

What you can add that makes this Curried Shrimp & Corn Coconut Chowder go from great to outstanding are a few ingredients from the online shop serious-foodie.com.  In this recipe, I’ve tossed the shrimp in Serious Foodie Asian Fusion Sweet/Spicy Spice Rub* prior to cooking, and then I mixed their Sri Lanka Coconut Lime Hot Sauce* into the soup for a little added heat (it’s not that hot).  

*In a crunch you can use Chinese Five Spice in lieu of the Asian Spice Rub and sub your favorite hot sauce and a splash of lime juice in for the Sri Lankan style hot sauce.  

Ready to get cooking?  Me too.

If this isn’t the shrimp recipe, try our Blackened Shrimp Tacos or this Spicy Dirty Rice Dressing with Shrimp & Sausage instead!

Curried Shrimp & Corn Coconut Chowder

Yield: 4-5 servings

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

This Spiced Shrimp & Corn Coconut Chowder does it all.
It's spicy, creamy, salty, and just the perfect amount of tart courtesy of a
Sri Lankan style coconut and lime hot sauce.  Easy to make on a busy
weeknight and perfect for cool evenings.

Print

Ingredients

• 2 Tbsp. olive oil, divided
• 1 onion, chopped
• 1 garlic clove, minced
• 1 1/2 lb. Yukon gold potateos, cut into 1/2" cubes
• 12 oz. frozen corn
• 1 13.5 oz. can of unsweetened coconut milk (lite or full-fat, I prefer full-fat!)
• 2 cups vegetable or chicken broth
• 2 tsp. curry powder
• 1 Tbsp. Serious Foodie Sri Lanka Coconut Lime Hot Sauce, plus more for garnish
• 12 oz. peeled and deveined small-medium sized shrimp
• 1 Tbsp. Serious Foodie Asian Fusion Sweet/Spicy Rub*

Instructions

1. Heat the oil in a large soup pot over medium heat. Add the onion and garlic and cook, stirring often until softened but not golden. Add the potatoes and corn, along with the curry powder and hot sauce. Stir to coat.
2. Pour in the coconut milk and broth. Bring to a boil, then reduce heat to simmer. Stir occasionally and taste for salt and pepper. Remove from heat once the potatoes are tender, about 15 minutes.
3. Meanwhile, toss the shrimp and with the spice rub, salt and pepper. Bring the remaining tablespoon of oil to medium high heat in a large non-stick skillet. Add the seasoned shrimp and cook on one side, 2 minutes total, before flipping and cooking another minute, or until the shrimp are cooked through. Remove from heat.
4. Ladle the soup into bowls and top with the desired amount of shrimp.
5. Garnish with herbs, if desired and additional hot sauce.

Notes

*Substitute 2 tsp. of Chinese Five Spice Powder for the Serious Foodie Rub if desired, or omit it entirely and generously toss with salt and pepper

**Substitute your favorite hot sauce and the juice of 1/2 a fresh lime in lieu of the Serious Foodie hot sauce or omit it entirely, if you don't care for the heat