Coconut Corn Chowder with Coconut Shrimp Recipe

Coconut Corn Chowder with Coconut Shrimp

• 1 can (341 mL) Green Giant* canned Peaches and Cream Corn, drained and rinsed from liquid
• 1 tbsp. (15 mL) Crisco* Vegetable Oil
• 1 tsp. (5 mL) coriander seed
• 2 whole star anise
• 1 stalk lemon grass, sliced
• 2 cloves garlic, minced
• 2 tbsp. (30 mL) ginger, peeled and sliced
• 1 tbsp. (15 mL) red chili, sliced plus extra for garnish
• 3 cups low sodium vegetable broth
• 1 cup Yukon gold potato, peeled and diced
• 1 can (398 ml) coconut cream or milk
• 6 cooked coconut shrimp, divided
• 1 tbsp. (15 mL) honey, divided
• Fresh cilantro for garnish