Coconut Corn & Shrimp Chowder with BEKA's Cook n' Stir

It's hard to think that summer is pretty much done. That's all she wrote. There isn't any more. So now we have to comfort ourselves with fall. So far fall has meant hurricanes, earthquakes, and floods for New York. Fortunately, my family hasn't experienced those.  I've have never been so happy to live on my little hill in Western New York. My heart goes out to all those who have suffered mother's natures wrath this year.  But it IS fall. That means sweaters come out, weather gets cooler, and its time for heaping bowls of hearty soup. I live in the land of corn. I'm surrounded by it so I can't really ignore it. I thought hey what better way of celebrating what fall is to New York than to make a bowl of corn chowder? So my hands and noggin got to work making this dish. I must have coconut on the brain because next thing I know I'm making corn chowder with coconut milk. Add some shrimp and bay scallops and you have yourself a chowder that makes a grown man cry. Well..at least mine did anyhow because I added some Dave's Insanity Sauce all amongst the sweetness. Since my husband loves the heat and the sweet he was in heaven. 

The Cook n' Stir out of everything I have reviewed for them is my all time favorite. Its a huge measuring cup that also acts as a high walled sauce pan that comes with a plastic lid. The handle doesn't get hot either even though it has metal on it. The handle also distributes the wait a lot better than a typical saucepan. It's much easier to handle when pouring. No pun intended. It's become the workhorse of the kitchen with anything from spaghetti to homemade granola.

Coconut-Corn & Shrimp Chowder by Momma Cupcake

• 1/2 lb of fresh shrimp
• 1/2 lb of fresh bay scallops
• 8 ears of corn
• 2 cans of coconut milk
• half pint of half and half
• 3 cups vegetable stock
• 1 cup unsweetened shredded coconut
• 2 tbs fresh minced garlic
• 1 tbs fresh minced ginger
• 1 tbs of oregano
• 1 tsp fresh cracked black pepper
• 1 tsp paprika 
• 1/2 tsp nutmeg
• olive oil
• hot sauce of choice (optional)

1. Cut corn off of cob and saute in light coating of olive oil until hot.
2. Add herbs, coconut, hot sauce (if including) and spices to sauteed corn and saute further until very aromatic, about 5 minutes.
3. Add stock, half and half, and coconut milk to the corn mixture and cook until bubbling. 
4. Add shrimp and cook until pink. 
5. Add scallops cook no more than 3 minutes to 5 minutes more. 
6. Serve and enjoy!