new things to do with coconut milk

This month's Real Simple magazine includes four different ways to use that left over can of coconut milk in your pantry.

Coconut, Shrimp, and Corn Chowder
(total time 35 min. makes 4 servings)

1 tbsp olive oil
1 medium yellow onion chopped
1 clove garlic, finely chopped
1 1/2 lbs Yukon Gold potatoes- peel optional. cut into a 1/2 inch dice
3 cups corn (6 ears of fresh corn) or 2 cups (16 oz of frozen corn)
1 can (13.5 oz) unsweetened coconut milk
2 cups low sodium chicken broth (i've been using Trader Joe's Organic Chicken Broth- it comes in a box and it's resealable so you don't waste the remainder of a can)
1 tsp cumin
1tsp coriander
1 1/2 tsp kosher salt
1/4 tsp black pepper
1/2 lb medium shrimp peeled and deveined


Heat the oil in a large saucepan over medium heat. Add the onion and cook until softened, about 3 min. Add the gartlic, potatoes, and corn and 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 min. Add the shrimp and simmer until pink and cooked through about 3 minutes. Ladle the soup into individual bowls.

Note on coriander: I always wondered what the spice was that flavored the vegetarian fritata from a box mix I was using. It's coriander!

Note on tabasco: I bet tabasco would taste really good in this too.