Because we have officially arrived in October, and because I think we can finally anticipate some precipitation in Seattle soon (Helllloooooo mother nature- this is Seattle here, it is supposed to be fall!!) I am going to go ahead and get started on Fall.
To me that means pumpkiny, spiced baked goods, hot bubbly soups and that I am afraid things are going to get a little more plentiful around here. Skinny jeans beware…
Lets ease into this. We will start with a soup, I mean chowder. Comforting and hearty, with a little fresh late season corn. Spicy and delicious, this chowder will fill you up and hint at some more exotic flavors.
Even with it’s coconut, curry and shrimp, my kids still ate heaping bowls of this served over steamed jasmine rice. Trust me. I was surprised by that, but pleased as punch that I can put this chowder on the roster for kid friendly dinner this year.
This will definitely feed the family in one pot and hopefully they will all love it as much as mine did!
To make this chowder, this is what you do:
In a large heavy pot, melt the butter over medium heat.
Add the vegetables and sprinkle with kosher salt. Cook for 5-7 minutes until the vegetables begin to soften.
Add the broth and the water and the tomatoes and stir to combine. Place a lid on the pot and simmer on low for 1 hour.
Remove the lid, turn the heat to medium and add the coconut milk and the curry powder and cumin. Add the shrimp and thai basil leaves to the soup and season to taste with salt and pepper.
Serve hot with a bit of fresh thai basil as a garnish.
Recipe: Curried Shrimp Chowder
Ingredients
- -1 Tablespoon butter
- -1 onion, diced
- -2 cups celery, diced
- -2 cups carrot, diced
- -2 cups potatoes, diced
- -4 ears corn, cut off the cob
- -1 red chili, minced
- -4 cups vegetable broth
- -4 cups water
- -20 ounces chopped tomatoes
- -1 can coconut milk
- -4 tablespoons curry powder
- -1 Tablespoon Cumin
- -1 cup thai basil leaves
- -1 lb shrimp, peeled
Instructions
- 1. In a large heavy pot, melt the butter over medium heat.
- 2. Add the vegetables and sprinkle with kosher salt. Cook for 5-7 minutes until the vegetables begin to soften.
- 3. Add the broth and the water and the tomatoes and stir to combine. Place a lid on the pot and simmer on low for 1 hour.
- 4. Remove the lid, turn the heat to medium and add the coconut milk and the curry powder and cumin.
- 5. Add the shrimp and thai basil leaves to the soup and season to taste with salt and pepper.
- 6. Serve hot with a tiny bit of thai basil as a garnish.
Preparation time: 15 minute(s)
Cooking time: 1 hour(s) 30 minute(s)
Number of servings (yield): 8
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Categorized: Soup
Tagged: shrimp curry chowder
Because we have officially arrived in October, and because I think we can finally anticipate some precipitation in Seattle soon (Helllloooooo mother nature- this is Seattle here, it is supposed to be fall!!) I am going to go ahead and get started on Fall.
To me that means pumpkiny, spiced baked goods, hot bubbly soups and that I am afraid things are going to get a little more plentiful around here. Skinny jeans beware…
Lets ease into this. We will start with a soup, I mean chowder. Comforting and hearty, with a little fresh late season corn. Spicy and delicious, this chowder will fill you up and hint at some more exotic flavors.
Even with it’s coconut, curry and shrimp, my kids still ate heaping bowls of this served over steamed jasmine rice. Trust me. I was surprised by that, but pleased as punch that I can put this chowder on the roster for kid friendly dinner this year.
This will definitely feed the family in one pot and hopefully they will all love it as much as mine did!
To make this chowder, this is what you do:
In a large heavy pot, melt the butter over medium heat.
Add the vegetables and sprinkle with kosher salt. Cook for 5-7 minutes until the vegetables begin to soften.
Add the broth and the water and the tomatoes and stir to combine. Place a lid on the pot and simmer on low for 1 hour.
Remove the lid, turn the heat to medium and add the coconut milk and the curry powder and cumin. Add the shrimp and thai basil leaves to the soup and season to taste with salt and pepper.
Serve hot with a bit of fresh thai basil as a garnish.
Recipe: Curried Shrimp Chowder
Ingredients
- -1 Tablespoon butter
- -1 onion, diced
- -2 cups celery, diced
- -2 cups carrot, diced
- -2 cups potatoes, diced
- -4 ears corn, cut off the cob
- -1 red chili, minced
- -4 cups vegetable broth
- -4 cups water
- -20 ounces chopped tomatoes
- -1 can coconut milk
- -4 tablespoons curry powder
- -1 Tablespoon Cumin
- -1 cup thai basil leaves
- -1 lb shrimp, peeled
Instructions
- 1. In a large heavy pot, melt the butter over medium heat.
- 2. Add the vegetables and sprinkle with kosher salt. Cook for 5-7 minutes until the vegetables begin to soften.
- 3. Add the broth and the water and the tomatoes and stir to combine. Place a lid on the pot and simmer on low for 1 hour.
- 4. Remove the lid, turn the heat to medium and add the coconut milk and the curry powder and cumin.
- 5. Add the shrimp and thai basil leaves to the soup and season to taste with salt and pepper.
- 6. Serve hot with a tiny bit of thai basil as a garnish.
Preparation time: 15 minute(s)
Cooking time: 1 hour(s) 30 minute(s)
Number of servings (yield): 8
Recipe by Heather Christo (http://heatherchristo.com)
