Summer Shrimp and Corn Chowder
A few notes:
1. I did not use the optional sliced chile.
2. I did not use green curry powder in mine, I used yellow, which is much milder. (I have bad heartburn, so the milder the better for me.)
3. I did not use the chiles.
4. I served it with a small side of couscous which was AMAZING. I highly recommend it. :)
If you have access to a stock bag, use it. That way, you won't have to fish for the lemongrass and ginger later on.
★★★★★ 1 vote5
- 1 Tbsp
- olive oil, extra virgin
- 2 large
- shallots, sliced widthwise
- 1 stalk(s)
- lemongrass, tough outer stalk removed, sliced into 2-inch pieces
- inch knob of ginger, sliced into rounds.
- 32 oz
- low sodium chicken broth
- 15 oz. cann full-fat coconut milk
- 2-3 Tbsp
- fish sauce (adjust to taste)
- 2-3 Tbsp
- green or yellow curry powder (adjust to taste)
- 3/4 lb
- small red potatoes, diced
- 1 1/2 lb
- wild raw shrimp, deveined and tails removed
- 2 large
- ears of corn, kernels removed (2 cups of frozen corn can be substituted if the corn is not in season where you live)
- green onions, thinly sliced, for garnish
- cilantro, roughly chopped, for garnish
- serrano chile, thinly sliced, for garnish (optional)
How to Make Summer Shrimp and Corn Chowder
- 1In a large, heavy-bottomed stock pot, heat olive oil over medium low. Add shallots and stir regularly until soft, about 2-3 minutes. Add lemongrass and ginger (in a stock bag, if you have it) and cook until fragrant, stirring, for another 2 minutes or so.
- 2Add chicken broth, coconut milk, fish sauce and curry.
Bring to a boil, then reduce heat to low, add potatoes and cover. When potatoes are cooked but still firm, about 10 minutes or so, add the shrimp. Cover and cook until shrimp are cooked through, about 3-4 minutes.
- 3Mix corn and remove pot from heat. Strain lemongrass and ginger from broth. (If you used a stock bag, simply remove and discard.)
To serve, ladle into bowls and garnish with cilantro, green onions and chile slices (optional).