Description
Delight in a comforting bowl of Shrimp and Corn Chowder with this easy recipe. Learn how to make this creamy and flavorful dish perfect for any occasion.
Ingredients
- 3 tablespoons (45 ml) vegetable oil
- 1 small onion, diced
- 2 cloves of garlic, minced
- 5 cups (1200 ml) (1.2 liters) chicken broth
- 8 cobs of corn, husks and silk removed and kernels cut off
- 1/3 cup (40 g) all-purpose flour
- 1 1/2 pounds (680 g) potatoes, diced into 1/2 inch pieces
- 1/4 teaspoon (1 ml) dried thyme
- 2 bay leaves
- 1 pound (450 g) chicken, diced
- 1 cup (240 ml) coconut cream
- salt and pepper
Instructions
- In a large stew pot, heat the vegetable oil.
- Sauté the diced onions until they become soft and see-through, roughly 5 minutes.
- Add the minced garlic, stirring constantly until it releases its aroma, about 30 seconds, ensuring it doesn’t burn.
- Sprinkle in the flour, making sure it coats all the onions. Cook for about a minute until the flour turns light brown and thickens.
- Gradually add the chicken broth, pouring in small amounts at a time and whisking it into the flour mixture. Ensure there is no visible liquid before adding more. Continue until all the broth is incorporated; this should take about one to two minutes.
- Introduce the diced potatoes, corn kernels, thyme, and bay leaves, and turn the heat to high until it boils with large bubbles. Lower the heat to a gentle simmer and cook for 20 minutes or until the potatoes are tender.
- Add the diced chicken and cook for another 3 minutes.
- Mix in the coconut cream and allow it to warm through for a minute. Season with salt and pepper to taste, adjusting based on your preference.
Notes
- Blend a portion of the soup for a creamier texture before adding the shrimp.
- Enhance the flavor by sprinkling paprika or adding a dash of hot sauce for a touch of heat.
- Add parsley or cilantro for a fresh twist to the dish.
