Coconut Shrimp Chowder

After trying a coconut soup at a Thai restaurant, I added coconut milk to my fish chowder recipe—and it was perfect! The fresh, simple ingredients allow the seafood to shine.

—Michalene Baskett, Decatur, GA

Takes: 30 min. • Makes: 5 servings

• 1 medium onion, chopped
• 2 tsp. canola oil
• ¼ tsp. cayenne pepper
• 2 cups chicken broth
• 1 pkg. (10 oz.) frozen corn
• ¼ tsp. salt
• ¼ tsp. pepper
• 1 can (13.66 oz.) coconut milk
• 1 lb. uncooked medium shrimp, peeled and deveined
• ¼ cup lime juice
• 2 Tbsp. minced fresh cilantro
• 1 medium ripe avocado, peeled and cubed

1. 1. In a large saucepan, saute onion in oil until tender. Add cayenne pepper. Stir in broth, corn, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat and stir in coconut milk. Cool slightly.
2. 2. In a food processor, process soup in batches until blended. Return all to pan. Add shrimp; cook and stir over medium heat for 5-6 minutes or until the shrimp turn pink. Stir in the lime juice and cilantro. Garnish individual servings with avocado.

1 cup: 376 cal., 26g fat (16g sat. fat), 112mg chol., 633mg sod., 22g carb. (4g sugars, 5g fiber), 20g pro.