Heat the oil in a large saucepan over medium heat. Add the onion and cook until softened, about 3 minutes. Add the garlic, potatoes, and corn and stir to coat. Add the coconut milk, broth, cumin, coriander, salt, and pepper. Bring to a boil. Reduce heat and simmer until the potatoes are tender, about 15 minutes. Add the shrimp and simmer until pink and cooked through, about 3 minutes. Ladle the soup into individual bowls.
Tip: For a creamier chowder, puree half the recipe before adding the shrimp, then return it to the pot and heat until warmed through.
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|Serving Size: 1 Serving (485g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 32 (10%)|
|Amt Per Serving||% DV|
|Total Fat 3.6g||5 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 85.1mg||26 %|
|Sodium 825.7mg||28 %|
|Potassium 1275.9mg||34 %|
|Total Carbohydrate 54.6g||16 %|
|Dietary Fiber 7.4g||30 %|
|Sugars, other 47.2g|
|Protein 20.5g||29 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 316
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