In a large pot, heat the olive oil over medium heat. Add the chopped onion, bell pepper, and minced garlic. Sauté until the vegetables are soft and the onion is translucent, about 5-7 minutes.

Add the Vegetables

Add the diced tomatoes and potatoes to the pot, stirring well. Cook for another 5 minutes.

Add Liquids and Seasonings

Pour in the chicken or vegetable broth and coconut milk. Add the corn kernels and Creole seasoning. Stir to combine, and bring the mixture to a boil.

Simmer

Reduce the heat to low, cover the pot, and let it simmer for about 15 minutes, or until the potatoes are tender.

Add Shrimp

Once the potatoes are tender, add the shrimp to the pot. Cook for an additional 5-7 minutes, or until the shrimp are pink and cooked through.

Season and Serve

Taste the chowder and adjust the seasoning with salt and black pepper. Serve hot, garnished with fresh cilantro.