Coconut, Shrimp, And Corn Chowder - cooking recipe

Ingredients

1 tablespoon olive oil
1 medium yellow onion, chopped
1 garlic clove, finely chopped
1 1/2 lbs yukon gold potatoes, cut into 1/2-inch dice
16 ounces frozen corn, thawed
13 1/2 ounces unsweetened coconut milk
2 cups chicken broth
1 teaspoon ground cumin
1 teaspoon ground coriander
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
1/2 lb medium shrimp, peeled and deveined

Preparation

Heat oil in a large saucepan over medium heat.
Add the onion and cook until softened, about 3 minutes.
Add the garlic, potatoes, and corn. Stir to coat.
Add the coconut milk, broth, cumin, coriander, salt, and pepper.
Bring to a boil.
Reduce heat and simmer until potatoes are tender, about 15 minutes.
Add the shrimp and simmer until pink and cooked through, about 3 minutes.