Curried Corn and Shrimp Chowder

By Kmac_4

Ingredients

• 4 ears of corn
• 2 T olive oil
• 1 large yellow onion, diced
• 2 t curry powder
• 1 1/2 t smoked paprika
• 1 (15 oz) can lite coconut milk
• 1 qt. chicken broth
• 2 large russet potatoes, peeled and diced
• 1 pound large raw shrimp, shells & tails removed
• salt and pepper to taste
• hot sauce to taste

Details

Servings 4

Preparation

Step 1

Cut the kernels from the corn. In a large saucepan over medium-high, heat the olive oil. Add onion and saute until just starting to brown. About 5 minutes.

Add curry powder and smoked paprika. Cook, stirring constantly for another minute. Add coconut milk, chicken broth and potatoes. Bring to a simmer and cook until the potatoes are tender and begin to crumble. About 15 minutes.

Transfer to a blender, in batches if necessary and blend until mostly smooth. Return the mixture to the pot over medium heat.

When the chowder has returned to a simmer, add shrimp.
Cook until the shrimp just turns pink and firm, about 10 minutes. Add the corn and cook until the chowder is just heated through. Season.