Coconut, Shrimp, and Corn Chowder, from Real Simple

a family favorite, quick and filling!
the recipe calls for shrimp, and i often add scallops, but i really liked the pieces of talapia added this time and will continue to add some sort of white fish in the future.

1 TB olive oil or coconut oil
1 medium yellow onion, chopped
1 clove garlic, finely chopped
1 1/2 pounds Yukon gold potatoes (peeled, if desired), cut into 1/2 inch dice
3 cups corn
1 13 oz can unsweetened coconut milk
2 cups chicken broth
1 tsp cumin
1 tsp coriander
1 1/2 tsp salt
1/4tsp pepper
1/2 pound medium shrimp, peeled and deveined

heat the oil in a large saucepan over medium heat. add the onion and cook until softened, about 3 minutes. add the garlic, 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 minutes. add the shrimp and simmer until pink and cooked through, about 3 minutes.
serve with bread.