Spicy Chili Coconut Shrimp & Sweet Corn Chowder



Spicy Chili Coconut Shrimp & Sweet Corn Chowder 

2 Tbs. coconut oil, divided
1/2 medium yellow onion, chopped
1 golden delicious or opal apple, cored and chopped
1 1/2 cup organic corn
sea salt and pepper
4 oz. wild-caught baby shrimp
2-3 tsp. red chili paste

 

Heat 1 Tbs. coconut oil over medium heat. 
Sauté the onion, apple, and corn until soft. 
Season with salt and pepper. 
Puree with an immersion blender until smooth, but still a bit chunky. 
Transfer to a serving bowl or plate.


Heat the remaining 1 Tbs. oil in the same pan. 
Add the shrimp and sauté until pink and translucent. 
Season with salt and add the chili paste.


Serve the spicy shrimp atop the sweet corn chowder.

 

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