Mealime recipe · lives on in MealPot
Shrimp, Corn & Coconut Milk Chowder with Bell Pepper
- 40 min
- 2–6 servings
- 743 kcal / serving
A creamy, mildly spicy chowder with shrimp, coconut milk, corn, potatoes, onion, and bell pepper. It comes together quickly for a simple weeknight supper with comforting texture and gentle flavors.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 8 fl ozchicken or vegetable broth
- ½ (13.5 fl oz) cancoconut milk
- 2 earscorn
- 1 clovegarlic
- ¾ lbraw peeled shrimp, fresh or frozen
- 1red bell pepper
- 2 sliceswhole grain bread
- ½ mediumyellow onion
- 2 mediumyellow potatoes
- red bell peppers
- yellow onions
From the pantry: black pepper, coriander, ground, cumin, ground, salt, virgin coconut oil
Cookware
can opener · chef's knife · colander · cutting board · garlic press (optional) · ladle · measuring cups · measuring spoons · medium saucepan · mixing bowls · stirring spoon · toaster (optional)
Directions
- If shrimp are frozen, place them in a medium bowl and cover with water to thaw; otherwise skip this step.
- Wash and prepare the vegetables: dice the potatoes and bell pepper, and stand the corn ears upright to slice kernels off the cob into a medium bowl.
- Heat a medium saucepan over medium heat.
- Peel and finely chop the onion and garlic.
- Coat the bottom of the pan with oil, then add the onion and cook, stirring often, until softened, about 3–4 minutes.
- Add the garlic, potatoes, bell pepper, and corn; stir to combine and coat with the flavors in the pan.
- Pour in the coconut milk and broth, season with cumin, coriander, salt, and pepper, then bring the mixture to a boil. Reduce heat and simmer until the potatoes are tender, about 10 minutes.
- Drain the shrimp and rinse until no ice remains; pat dry and add to the simmering chowder. Cook just until the shrimp turn opaque, a few minutes.
- If desired, toast the bread to serve alongside the chowder.
- Ladle the chowder into bowls and serve with the bread on the side.
Two tips
- Chop all vegetables ahead and refrigerate in separate containers for a quicker weeknight cook.
- Swap in extra corn or use the bread as croutons for a different texture while keeping the same flavors.
Nutrition per serving
- Calories
- 743 kcal
- Protein
- 39 g
- Carbs
- 82 g
- Fat
- 32 g
- Fiber
- 12 g
- Sodium
- 1212 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.