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Lunch recipe · from the recipe book

Creamy Coconut Curry Shrimp Chowder with Corn

A silky, partly blended coconut-curry broth with sweet corn, tender potatoes and plump shrimp, brightened with lime and cilantro.

Creamy Coconut Curry Shrimp Chowder with Corn

Ingredients

  • 1 lb500 gShrimpcut into bite-size pieces
  • 1¾ cups400 gCoconut milk, cannedstirred
  • 2¾ cups600 gVegetable broth
  • 1½ medium300 gRusset potatoespeeled and diced
  • 1½ cups200 gCorn kernels, frozendivided
  • 2½ medium150 gCarrotsdiced
  • 2½ stalks100 gCelerydiced
  • 1½ medium150 gYellow oniondiced
  • 3 cloves9 gGarlicminced
  • 1 tbsp14 gCanola oil
  • 1½ tbsp8 gCurry powder
  • ¾ tsp2 gPaprika (sweet or smoked)
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • 2 tbsp30 gLime juice
  • ⅔ cup chopped10 gFresh cilantrochopped

Steps

  1. Prep first: dice the onion, carrot, celery and potato, mince the garlic, cut the shrimp into bite-size pieces, chop the cilantro, and divide the frozen corn kernels into two equal halves.
  2. Heat the canola oil in a Dutch oven over medium heat. Add the onion, carrot and celery and cook, stirring, until softened, about 7 minutes.
  3. Stir in the garlic, curry powder and paprika and cook until fragrant, about 1 minute.
  4. Add the vegetable broth, the potato and the first half of the frozen corn kernels. Bring to a boil, then cover and simmer until the potato is very tender, about 15 minutes.
  5. Stir in the coconut milk. Ladle about half of the soup into a blender, vent the lid, blend until smooth, and return it to the pot for a creamy body.
  6. Add the remaining half of the frozen corn kernels, the salt and the black pepper and bring back to a gentle simmer, about 3 minutes.
  7. Add the shrimp and simmer gently until pink and opaque, about 3 to 4 minutes.
  8. Remove from the heat, stir in the lime juice, and serve topped with the cilantro.

Check labels: Gluten-free when you buy vegetable broth labeled gluten-free.

Contains: Shellfish. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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