Curried Corn Chowder with Cilantro Lime Shrimp
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 red pepper, finely chopped
  • 32ounces chicken stock
  • 2cups corn, fresh or frozen
  • 1tbs sweet curry powder
  • 1tsp salt
  • 3 bacon strips, diced
  • 1 sweet potato, diced
  • 1can coconut milk
  • Cilantro for garnish
  • 1pound shrimp
  • 1tsp cilantro, chopped
  • 2 cloves of garlic, minced
  • cracked pepper to taste
  • 3tbs olive oil
  • 1tsp fresh ginger, minced
  • juice of one lime
  1. 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.