Curried Shrimp and Corn Chowder

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  • Level: Easy
  • Total: 50 min
  • Active: 30 min
  • Yield: 4 servings
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1 tablespoon coconut oil

1 onion, diced 

2 cloves garlic, minced 

2 teaspoons curry powder 

1 tablespoon tomato paste 

3 ears corn, shucked, kernels cut off the cobs, cobs reserved 

1 quart low-sodium chicken stock 

One 15-ounce can light coconut milk 

2 teaspoons tamarind paste 

1 teaspoon brown sugar 

1 1/2 teaspoons kosher salt 

1 pound (51/60 count) shrimp, shells removed, deveined 

Juice of 1/2 lime 

Fresh cilantro leaves and thinly sliced Fresno chile, for serving 


  1. Heat coconut oil in a Dutch oven or heavy-bottomed pot over medium heat. Add onions and saute until tender and translucent, about 8 minutes. Add garlic, curry powder and tomato paste and saute to toast the curry powder and warm the tomato paste, about 2 minutes. Add corncobs, half the corn kernels, chicken stock, coconut milk, tamarind paste, brown sugar and salt. Stir to combine, bring to a low boil and reduce heat to a simmer. Simmer for 10 minutes, then remove cobs and discard. Transfer, in batches, to a blender and blend until completely smooth. (See Cook's Note.)
  2. Return soup to the pot and bring back to a low simmer. Add shrimp, lime juice and remaining corn. Simmer until shrimp is just cooked through, 3 to 4 minutes. Garnish with cilantro and Fresno chile and serve.

Cook’s Note

When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.

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