Healthy Coconut Corn Chowder
Corn chowder, especially a coconut corn chowder, can be laden with fat. However, if you use coconut oil in place of olive oil when sautéing the vegetables, you are able to impart that rich flavor without all the saturated fat that you get with coconut milk.
Coconut Corn Chowder with Lemongrass Shrimp
- 2 tablespoons coconut oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 6 sprigs fresh thyme, leaves only
- 1/3 cup all-purpose flour
- 4 cups chicken stock
- 1 cup half and half
- 1Idaho potatoes, peeled and diced
- 4 ears corn
- Salt and freshly ground black pepper
- 1 pound peeled and deveined shrimp
- 1 stick of lemon grass, sliced
- 1 tablespoon olive oil
- 1 thai chili, chopped
- 1 clove of garlic, minced
- 1/4 cup cilantro
- salt and pepper
- For the shrimp: in your food processor puree the lemon grass, olive oil, cilantro, thai chili and garlic until you get a smooth paste. Rub the mixture over the shrimp and let marinate while you are making the soup.
- Heat the coconut oil in a soup pot over medium heat. Add the onion, garlic, and thyme and cook until the vegetables are good and soft, 8 to 10 minutes. Dust the vegetables with flour and stir to coat everything well. Pour in the vegetable stock and bring to a boil. Add the half and half and the potatoes, bring to a boil for about 5 minutes
- Cut the corn kernels off the cob and add to the soup. Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes.
- While the soup is simmering, heat your grill. You want to only grill the shrimp for about 2 minutes on each side.
- When the shrimp is cooked, ladle the soup into soup bowls and place the shrimp on top. Garnish with some chopped cilantro.