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Coconut Corn Chowder with Coconut Shrimp

Serves: 4
30 Minutes
Prep Time: 10 minutes


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


In a large pot warm Crisco* Vegetable Oil and sauté coriander seed, lemon grass, garlic, ginger and sliced chili until fragrant, 2 minutes. Slowly pour in broth and stir in potatoes, gently boil until potatoes are tender, 10 to 12 minutes.

Stir in Green Giant* Canned Corn and coconut cream, reduce heat to low medium heat and simmer for 10 minutes, season with salt and pepper.

Serve in a low bowl. Arrange 2 to 3 pieces of coconut shrimp on top; drizzle with chili oil and honey. Garnish with sliced chili and cilantro leaves.