Ingredients
Chowder
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 red pepper, finely chopped
- 32 ounces chicken stock
- 2 cups corn, fresh or frozen
- 1 tbs sweet curry powder
- 1 tsp salt
- 3 bacon strips, diced
- 1 sweet potato, diced
- 1 can coconut milk
- Cilantro for garnish
Shrimp
- 1 pound shrimp
- 1 tsp cilantro, chopped
- 2 cloves of garlic, minced
- cracked pepper to taste
- 3 tbs olive oil
- 1 tsp fresh ginger, minced
- juice of one lime
Servings:
Instructions
- Sauté bacon. Add onion, garlic, and red pepper and cook until soft. Add remaining ingredients and bring to a boil, reduce heat and simmer until the potatoes become tender. Shrimp: Blend all ingredients to make marinade; then add shrimp and marinate for 15 minutes. Sauté shrimp in a pan for 1-2 minutes on each side. Serve the chowder with chopped cilantro and shrimp on top.
