Coconut Corn Chowder with Shrimp

Delicious flavors. The coconut milk adds a slightly exotic touch and the corn provides a sweet crunch.

From Shrinking Kitchen

Ingredients:
~1 tbs coconut oil
~1 medium-sized sweet onion, chopped
~1 poblano pepper, seeds removed and chopped
~4 ears fresh corn, kernels removed from cob
~2 cloves garlic, minced
~1 lg. russet potato, peeled and diced
~1 and 1/2 tsp cumin
~1/2 tsp salt
freshly ground pepper
~4 cups low-sodium chicken broth
~1 can light coconut milk
~1 lb. shrimp, fresh or frozen
~chopped cilantro

1. Heat coconut oil in a Dutch oven over medium-high heat.
2. Add onions, poblano, and garlic and cook for a few minutes, until tender.
3. Add corn and potato, salt, pepper, and cumin. Stir to combine.
4. Add broth and bring to boil, then reduce to simmer. Cover and simmer for 20 minutes.
5. Use an immersion blender to slightly puree soup. You still want most of it to be chunky.
6. Add coconut milk and whisk to combine. Turn heat up to bring back to a gentle boil.
7. Add shrimp and reduce to simmer. Cover and cook a few minutes more, until shrimp are pink and cooked through.
8. Serve into bowls and top with cilantro.