halfbakedharvest4.5
Thai Chili Corn Chowder with Coconut Fried Shrimp.
I went all Thai with my corn chowder.
👥 4 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 20 min🔥 Cook: 30 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
- ●skillet
📝 Preparation Steps
1
Heat a large soup pot over medium heat and add the olive oil. Once hot, add the garlic, ginger, lemongrass and fresno chile. Cook for ⏱️ 1-2 minutes or until fragrant and soft. Slowly pour in the chicken broth and add the potato. Simmer, uncovered for ⏱️ 15 minutes or until the potato is fork tender (this is when I start making the shrimp).
olive oil2 tablespoonsgarlic (minced or grated)2 clovesfresh ginger (grated)1 tablespoonfresno chile (seeds removed + chopped)1shrimp (peeled + deveined)1 pound
2
Add the corn, coconut milk and sweet Thai chile sauce. Continue cooking until the corn is tender and bright yellow, about ⏱️ 5 minutes. Reduce the heat to low and add the butter + fontina cheese. Cook over low heat, stirring often until the cheese has melted and the soup is creamy.
butter2 tablespoonsfontina cheese (shredded)8 ounces
3
Remove the soup from the heat and stir in the basil, cilantro and a pinch of salt + pepper. Divide the soup among bowls and serve immediately. Garnish with mango, basil and coconut shrimp (recipe below).
cup fresh cilantro + 1/3 cup basil (chopped)1/3fresh cilantro (basil + lime, for serving)shrimp (peeled + deveined)1 pound
4
Coconut Shrimp
shrimp (peeled + deveined)1 pound
5
Add the flour, salt + pepper to a shallow bowl. Add the eggs to another bowl and gently beat together. Add the Panko and coconut to a third bowl, mixing them to combine.
eggs2
6
Working in an assembly line, dip the shrimp through the flour, then take it for a dip in the egg and then dredge it through the coconut crumbs. Place on a plate and repeat with the remaining shrimp.
shrimp (peeled + deveined)1 pound
7
Heat a heavy bottomed, high-sided skillet over medium heat and add enough oil to cover the bottom and 1-2 inches up the sides. Once the oil is hot (BUT NOT SMOKING), add the shrimp in batches, frying each about ⏱️ 2-3 minutes per side or until the shrimp are light golden. Place the fried shrimp on a paper towel lined plate and repeat with the remaining shrimp. Serve the shrimp warm atop the soup.
shrimp (peeled + deveined)1 pound
Nutrition Facts
calories
1117 kcal
fat Content
57 g
serving Size
1 serving
fiber Content
7 g
sugar Content
36 g
sodium Content
1120 mg
protein Content
55 g
cholesterol Content
448 mg
carbohydrate Content
90 g
saturated Fat Content
33 g
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