Coconut Corn Chowder with Sriracha Shrimp & Bacon

When something is being sold 6 for $1.00, I buy now and figure it out later.  These days, fresh summer corn is practically free.  We're so lucky to have fresh food in abundance at every farm stand- one of the best things about summer!   I love to use up the seasonal surplus while we have it.  (Basil, up next!)

In this chowder, corn becomes the main dish.  The coconut milk adds a little something sweet & special in contrast to the spicy, sriracha shrimp & salty bacon topping.  When I make this corn chowder, I make a big batch and hope for left-overs.  Never happens.  At the end of the night- Dutch oven empty- every time.

For the Chowder:

  • Bacon, 4 slices, diced and browned
  • I small sweet onion
  • 3 cloves garlic, minced
  • 5 potatoes, diced into 1/2 inch cubes
  • 1/2 green pepper, minced
  • 1/2 red pepper, minced
  • 1 13.5 oz. can coconut milk
  • Corn, 6-8 ears (approximately 3 cups of kernels)
    • husk and toss ears of corn with salt, pepper and olive oil.  Bake in 350 oven uncovered for 25-30 minutes.  Let cool before cutting kernels.
  • 2 cups chicken broth
  • 1 tsp red pepper flakes
  • 1 tsp Old Bay seasoning
  • 1 tsp cumin
  • salt & pepper
  • cilantro or scallions, fresh for garnish
About the size that you want your peppers and onions

About the size that you want your peppers and onions

1. Brown the bacon in a Dutch Oven over med-high heat.  Remove the bacon pieces with a slotted spoon and reserve on a paper towel lined plate.

2. Leaving the bacon grease in the Dutch Oven, add onion, garlic, peppers, potatoes and corn.  Heat through for 5-8 minutes, stirring once or twice.

3. Add red pepper flakes, Old Bay and cumin. Season with salt & pepper. Stir in chicken broth and coconut milk and bring to a soft boil.  Reduce heat and simmer for 15-20 minutes until heated through and potatoes are tender.  Taste for preferred seasoning.

While the chowder is simmering, cook the shrimp.

For the Shrimp:

  • 1/2 lb peeled, tail-on Shrimp
  • 1 tbsp butter
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 2 tsp Sriracha
  • salt & pepper

In a large skillet, heat olive oil, butter and garlic on medium heat.   Add Sriracha sauce and sauté until shrimp is pink and opaque, 5-8 minutes for medium-sized shrimp.

To serve:

Ladle chowder into bowls and top with 2-3 shrimps, crumbled bacon, scallion or cilantro.

 

My corn kernel cutting method

My corn kernel cutting method

Notes:

  • I find that holding the cob on its side and cutting away (rather than down) makes for easier, quicker and more stable kernel removal.
  • For a creamier consistency, use an immersion blender or potato masher to blend some of the chowder during the process.
  • In the winter months, when corn is found only in the freezer section,  this recipe is still delicious!

How do you use summer's surplus of corn?

xo & a pinch,

Kelly

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