Curried Shrimp-and-Corn Chowder

By LaLaCooks

Southern Living, April, 2011

Ingredients

• 1 medium-size sweet onion, diced
• 2 tablespoons olive oil
• 2 garlic cloves, chopped
• 2 large Yukon gold potatoes (14 oz.), peeled and diced
• 1 large sweet potato (1 lb.), peeled and diced
• 2 cups fresh corn kernels (about 5 ears)
• 1 (14-oz.) can chicken broth
• 1 (13.5-oz.) can unsweetened lite coconut milk
• 2 teaspoons curry powder
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 pound peeled, large raw shrimp (2 6/30 count)
• Toppings: toasted coconut, thinly sliced green onions, coarsely chopped roasted peanuts

Details

Servings 8
Adapted from myrecipes.com

Preparation

Step 1

Sauté onion in hot oil in a Dutch oven over medium heat 5 minutes or until tender; add garlic, and sauté 1 minute. Add Yukon gold potatoes and next 7 ingredients; bring to a boil, stirring often. Reduce heat, and simmer, stirring occasionally, 25 minutes or until potatoes are tender. Stir in shrimp; cook 4 to 5 minutes or just until shrimp turn pink. Season with salt and pepper to taste. Serve with desired toppings.
TRY THIS TWIST!
Shrimp-and-Corn Chowder: We're big curry fans, but you can just as easily make a traditional chowder. Substitute 1 (12-oz.) can evaporated milk for lite coconut milk. Omit curry powder.