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.