1poundshrimp, peeled & deveined (I use medium sized but any size will work)
2cupsfrozen sweet corn, divided
2cupslow sodium veggie broth
1largerusset potato, peeled & diced
114 oz cancoconut milk
¼cupchopped fresh parsley
1 tablespoonsherry wine or alternative acid
On medium-high heat, heat 1 tablespoon of the olive oil in a large dutch oven or soup pot. Add the shrimp, salt, and pepper. (about 3 minutes, depending on the size of the shrimp)
Cook the shrimp just until pink, add 1 cup of the frozen corn, stir to coat, and then remove from heat and set aside.
Add the additional 1 tablespoon of olive oil into the pan and heat the oil.
Add the onion and cook until transparent, about 3 minute.
Add the minced garlic and cajun seasoning and saute until fragrant, about 1 minute.
Add the broth, additional 1 cup of corn, diced potato, and bay leaf. Bring to a low boil and simmer for 12-15 minutes. Stir the bottom of the pan to pull up the yummy drippings.
Remove the bay leaf from the pot and add the can of coconut milk.
Bring it back up to a low boil, remove from heat, and puree the soup using a immersion blender. (note, it isn't necessary to puree the soup for flavor but texture. If you don't have an immersion blender go ahead and try it without blending)
Add back in the shrimp & corn, the fresh chopped parsley, and 1 tablespoon of sherry wine (or another acid like lemon juice, vinegar, or white wine).
Serve immediately with additional fresh chopped parsley
To save leftovers, remove the shrimp and store it separately from the chowder. This helps keep the shrimp from getting over cooked with reheating.