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curried shrimp and corn chowder

(2 ratings)
breezermom avatar
Recipe by
Lynette !
@breezermom
Gulf Breeze, FL

A twist on the basic shrimp and corn chowder. From Southern Living.

(2 ratings)
yield 8 serving(s)
prep time 45 Min
cook time 40 Min
method Stove Top

Ingredients For curried shrimp and corn chowder

  • 1 md
    sweet onion, diced
  • 2 Tbsp
    olive oil
  • 2 clove
    garlic, minced
  • 2 lg
    yukon gold potatoes, peeled and diced (14 oz)
  • 1 lg
    sweet potatoes, peeled and diced (1 lb)
  • 2 c
    fresh corn kernels, about 5 ears
  • 1 can
    chicken broth (14 oz)
  • 1 can
    light coconut milk, unsweetened (13.5 oz)
  • 2 tsp
    curry powder
  • 1 tsp
    salt
  • 1/4 tsp
    black pepper
  • 1 lb
    large shrimp, fresh, peeled and deveined, tails removed
  • GARNISHES: (OPTIONAL)
  • toasted coconut
  • green onions, diced
  • roasted peanuts, coarsely chopped

How To Make curried shrimp and corn chowder

  • 1
    Sauté onion in hot oil in a Dutch oven over medium heat 5 minutes or until tender; add garlic, and sauté 1 minute.
  • 2
    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.
  • 3
    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.
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