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Coconut Corn Chowder with Coconut Shrimp Recipe

Serves: 4
Prep Time: 10 minutes
30 Minutes


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


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.

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