In a large pot or dutch oven, heat the oil on low. Add the bacon and. let it cook for about 2 minutes. Add the onions. Continue to cook for for another 2 minutes.
Sprinkle the garbanzo flour. Mix well and then add the shrimps.
Cook for 5 minutes then pour in the coconut milk and the chicken broth.
Add the corn and bring it to a boil. Add the diced potatoes and let it simmer for about 20 min. Add the seasonings along with 1-2 tsp salt.
Stir in the kale and Italian parsle.
Taste test your soup. Add additional salt if needed.
Notes
I don't think the name "Red Shrimp Corn Chowder" justifies the taste of this delicious soup.Garbanzo Flour is also called Chickpea Flour and it's a great way to thicken your soup and keep it gluten free.A note on salt: Bacon is already salty- and too much kosher salt can mess up your dish. Add the salt little by little.You can use any coconut milk. I prefer So Delicious.If you do have Everything Seasoning from Flavor God, you can use your favorite spice blend.