Photo: Beth Dreiling Hontzas; Styling: Buffy Hargett
Hands-On Time
1 Hour
Total Time
1 Hour 25 Mins
Yield
Makes 8 servings

Put this in your favorites file for casual weekend get-togethers with friends.

How to Make It

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.

Step 2

TRY THIS TWIST!

Step 3

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.

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