Yesterday we posed a question on Facebook about what kinds of soups you’d like to see lightened up. A reader named Heather (great name, by the way) asked for corn chowder.
It just so happens that I had four ears of fresh, sweet corn and a nice poblano hanging out on my countertop, needing to be used.
I wanted to lighten up a traditional corn chowder, but also make it a little unique. A quick trip to the pantry and I had coconut oil, coconut milk, chicken broth, an onion, a potato, garlic and cumin. Things were looking promising.
Now…a protein. Years ago, I worked at a restaurant that had a killer coconut lime seafood chowder. i still dream about it. The coconut milk in this recipe made me think of that chowder, and I decided shrimp would be the perfect complement. I pulled some out of the freezer.
Finally, a topping. Something fresh.
I went to work and a little over a half an hour later, this chowder was born. It’s sweet, creamy and spicy. The coconut milk and and the corn are dreamy together and the poblano adds just enough heat.
Just goes to show…you can make an amazing meal with stuff you have already in your kitchen! You just need to be creative and you just might surprise yourself!
Cilantro, of course!