Go Back
–+ servings
A bowl of creamy seafood chowder filled with shrimp, potatoes, corn, and herbs, garnished with cracked pepper. A piece of crusty bread rests on the side, and a sprig of fresh parsley is nearby on a wooden board. A blue napkin is on the table.

Corn and Shrimp Chowder with Coconut Milk

Kristina Cadelina
This Corn and Shrimp Chowder with Coconut Milk is the perfect soup for the cold weather season (or any season) ! This hearty chowder combines the natural sweetness of the corn, tender fresh shrimp and creamy potatoes. Best of all, this corn chowder recipe is dairy free for those looking for a lighter take on a regularly creamy soup. 
5 from 1 vote
Print Recipe Pin Recipe

Save This Recipe

Want to get this recipe in your email? Just enter your email below and get it now along with new recipe updates!

Prep Time 15 minutes
Cook Time 35 minutes
Course Main Course
Cuisine American
Servings 6
Calories 450 kcal

Ingredients
  

  • 1 teaspoon extra virgin olive oil
  • 8 oz bacon diced
  • 3 yellow potato peeled and diced, 3 small or 2 if med size
  • 1 onion diced
  • 1 tbsp gluten free flour about 1 TSBP for thickening
  • 1 pound shrimp
  • 16 ounces chicken broth low sodium
  • 27 ounces light coconut milk (2) 13.5 ounces cans
  • 1 cup corn, frozen
  • 2-3 tbsp italian parsley chopped
  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil
  • 1 teaspoon cumin
  • 1 teaspoon aleppo pepper or if using cayenne, use 1/2 tsp
  • 1 teaspoon paprika
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 cup shredded kale
  • kosher salt to taste

Instructions
 

  • In a large pot or dutch oven, heat the oil on low. Add the bacon and let it cook for about 2 minutes and then add the onions. Continue to cook for for another 2 minutes until the onions start to sweat and bacon is browning.
  • Sprinkle the flour over the bacon and onions. Mix well. Then pour in the chicken broth and the coconut milk. Add the potatoes and the seasonings. Bring to boil then turn down to low and let it simmer for about 20 minutes or until the potatoes are tender.
  • Gently place the shrimp in the broth along with the corn and let the shrimp poach for about 3-5 minutes.
  • Stir in the kale and Italian parsley. Taste test the broth to see if more salt or pepper is needed. Let cool for a few minutes then serve soup in individual bowls.

Notes

Notes:
A note on salt: Bacon is already salty- and too much kosher salt can mess up your dish. Add the salt little by little in the end after testing your broth.
Add the shrimp towards the end to avoid over cooking.
Storage: Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat on the stove top or in microwave.
 
 

Nutrition

Calories: 450kcalCarbohydrates: 30gProtein: 24gFat: 25gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 148mgSodium: 799mgPotassium: 823mgFiber: 4gSugar: 3gVitamin A: 761IUVitamin C: 27mgCalcium: 89mgIron: 2mg
Keyword non dairy chowder, seafood chowder, dairy free chowder,, shrimp
Tried this recipe?Let us know how it was!