Updated: Sep 29
HELLO delicious chowder that is both light and rich. While I didn't set out to make a healthier chowder--my main focus was reducing the amount of dairy so my hubs could eat without popping a Lactaid--this chowder was both delicate and deeply flavored. Win! Oh, and thick dunking bread on the side is pretty much required.
For a thicker version, replace coconut milk with heavy whipping cream, and stir in 1 tablespoon of flour with the veg in the first step.
Notes: Mini potatoes are by The Little Potato Company.
SHRIMP & CORN CHOWDER- LITE!
Ingredients: 2 tbsp. olive oil, 1 small yellow onion, 1 celery stalk, 1 carrot, 1 lb. mini golden potatoes- halved, 4 cups low-sodium chicken broth, 1 cup fresh corn, 1 lb. sliced spicy sausage, 1 lb. medium fresh shrimp-deveined and peeled, 1/2 tsp. sea salt, 1/2 tsp. pepper, 1/4 tsp. ground fennel, 1/2 tsp. ground cumin, 1/2 tsp. garlic powder, 1 tbsp. lemon juice, 1/2 cup coconut milk, fresh parsley or cilantro.
1. Chop carrot, onion and celery. Heat olive oil over medium heat in a large soup pot. Add veg and cook for 5 minutes, stirring occasionally until onion is translucent. Add salt, pepper, cumin, fennel, garlic powder and lemon juice. Stir.
2. Pour in chicken broth and bring to boil. Add potatoes, turn down to medium and cook until just fork-tender, about 15 minutes. Add in corn and cook for another 5-7 minutes, keeping heat at a low simmer.
3. Add sausage and shrimp, cook until shrimp is no longer translucent, about 5 minutes. Remove from heat, stir in coconut milk. Serve with fresh cilantro or parsley.