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.
*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
*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