Shrimp Soup with Coconut Milk, Fresh Corn, and Cilantro

Peeling shrimp and chopping veggies aside, this is very quick to make.  If I was making this only for myself, I would have added some minced jalapenos or some red hot pepper flakes, but the kids wouldn't have wanted it that hot.  So I added sriracha hot chili sauce (rooster sauce) at the table, and it was great.  However, the soup was flavorful and delicious even without the spicy kick.   I created this recipe to satisfy my dairy craving... I wanted something chowder-like, but without the milk or cream.

2 pounds smallish raw peeled shrimp

1 teaspoon virgin coconut oil
1 red onion, minced
1 large red bell pepper, diced
kernels cut from 6 ears of corn
1 box chicken broth (I like Progresso 100% natural gluten-free)
1 can coconut milk (not light)
freshly ground black pepper

1 bunch cilantro, chopped

optional:  minced fresh jalapeno pepper or red hot pepper flakes

Saute onion and red bell pepper in the coconut oil.  Add minced jalapeno or red hot pepper flakes, if using.  When onion and pepper is soft but not browned, pour in the chicken broth.  Add the corn kernels.  Bring to a gentle simmer for five minutes.  Add the can of coconut milk.  Bring to very gentle simmer.  Add shrimp and a few grinds of fresh black pepper.  Cook at a very gentle simmer until shrimp turn pink and are just cooked through.  Ladle into bowls and top with chopped cilantro.