Ingredients
Scale
- 1 tablespoon olive oil
- 8 ounces halal beef chorizo, casing removed, crumbled
- 1 large yellow onion, diced
- 2 cloves garlic, minced
- 1 inch fresh ginger, grated
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon cayenne pepper (or more to taste)
- 1 (14.5 ounce) can diced tomatoes, undrained
- 4 cups vegetable broth
- 1 (13.5 ounce) can full-fat coconut milk
- 1 cup frozen corn kernels
- 1 pound large shrimp, peeled and deveined, tails removed
- Salt and freshly ground black pepper to taste
- 1/4 cup fresh cilantro, chopped, for garnish
- Lime wedges, for serving
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the crumbled halal beef chorizo and cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes. Remove chorizo with a slotted spoon and set aside, leaving rendered fat in the pot.
- Add the diced yellow onion to the pot and cook until softened, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- Add the diced red and yellow bell peppers, ground cumin, ground coriander, turmeric powder, and cayenne pepper. Cook for 3-4 minutes, stirring frequently, until the peppers start to soften and the spices are fragrant.
- Pour in the diced tomatoes (undrained), vegetable broth, and full-fat coconut milk. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and let it gently simmer for 15 minutes to allow the flavors to meld beautifully.
- Stir in the frozen corn kernels and the reserved cooked beef chorizo into the chowder.
- Add the peeled and deveined shrimp to the chowder. Cook for 3-5 minutes, or until the shrimp turn pink and opaque. Be careful not to overcook them to maintain their tender texture.
- Season the creamy coconut shrimp and beef chorizo chowder with salt and freshly ground black pepper to taste. Adjust spice level if desired.
- Ladle the hot chowder into bowls. Garnish generously with fresh cilantro and serve immediately with lime wedges on the side for a bright, zesty finish.
Notes
For a milder chowder, reduce or omit the cayenne pepper. You can also add diced potatoes (small cubes) along with the broth for a heartier texture. This chowder tastes even better the next day; store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Tropical Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 8g
- Sodium: 680mg
- Fat: 38g
- Saturated Fat: 25g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 180mg