I was flipping through this months Real Simple magazine, looking at some the recipes. I reached this one, realized I had everything on hand to make it, that yes, I have had two small cans of coconut milk sitting in the cupboard for a while now that I've been meaning to use in some curry or something. This chowder turned out so well, so creamy and hearty, I believe it deserves sharing. Coconut, Shrimp, and Corn Chowder c/o Real Simple makes 4 servings 1-2 Tbs. oil 1 medium onion, chopped 1-2 cloves of garlic, minced 2 medium potatoes, cut into 1/2 inch dice 3 cups frozen corn kernels 11 oz. coconut milk (original recipe calls for 13.5 ounce can, I had two small 5.5 ounce cans) 2 cups chicken broth 1 tsp ground cumin 1 tsp ground coriander 1 1/2 tsp kosher salt fresh ground pepper to taste 1/2 lb. peeled, deveined shrimp (I used some frozen pre-cooked shrimp) green onions for garnish In large sauce pan, heat oil and cook onions until softened. Add garlic, potatoes and corn, stir to coat. Add in coconut milk, broth, cumin, coriander, salt and pepper. Bring to a boil and simmer until potatoes are soft, about 20 minutes. I used my stick blender to blend just a little bit of the recipe for a thicker consistency. Since the shrimp were frozen and pre-cooked, I tossed them in to just be warmed through. If using fresh shrimp, add them and simmer for a few minutes until they pink up. And as with everything we cook, green onions are a must. Mark had the brilliant idea of dicing and frying up some bacon which we sprinkled over the top of our bowls. Even if we didn't have any shrimp on hand, this would make an excellent chowder with the bacon added.