Curried Shrimp-and-Corn Chowder

Photo: Beth Dreiling Hontzas; Styling: Buffy Hargett
Put this in your favorites file for casual weekend get-togethers with friends.

Yield:

Makes 8 servings

Recipe from

Recipe Time

Hands-On: 1 Hours
Total: 1 Hour, 25 Minutes

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

Preparation

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.

Note:

Patricia Gleason, Lynchburg, Virginia,

April 2011